NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

1 tbsp Almond flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Extra virgin olive oil

1 wedge Lemon

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Cut the potato into uniform wedges and toss them in a bowl with 1 teaspoon of olive oil and a pinch of salt.

• 3

  Spread the wedges on one side of the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, pat the cod fillets dry with a paper towel to ensure the crust adheres properly.

• 5

  In a shallow dish, combine the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Brush the cod fillets with the remaining teaspoon of olive oil, then dredge them in the almond flour mixture until evenly coated.

• 7

  Move the potatoes to one side, place the cod on the other side of the sheet, and bake for another 10 to 12 minutes until the fish is opaque and flaky.

• 8

  Garnish with fresh parsley and serve with a lemon wedge for a bright finish.