NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tbsp Almond Flour

1 large Egg White

0.25 tsp Garlic Powder

0.25 tsp Smoked Paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Pat the cod fillets dry with a paper towel to ensure the coating sticks properly.

• 3

  In a small shallow bowl, whisk the egg white until slightly frothy.

• 4

  In a second shallow bowl, combine the almond flour, garlic powder, and smoked paprika.

• 5

  Dip each cod fillet into the egg white, then dredge in the almond flour mixture until evenly coated.

• 6

  Place the fish on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and the crust is golden.

• 7

  While the fish bakes, steam the broccoli florets over boiling water for 4-5 minutes until tender-bright green.

• 8

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 9

  Plate the crispy cod alongside the quinoa and steamed broccoli, finishing with a squeeze of fresh lemon if desired.