Name: Crispy Baked Cod with Roasted Bell Peppers and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.7 ounces Cod Fillet; 1/2 cup Canned Chickpeas (drained and rinsed); 3/4 cup Red Bell Pepper (sliced); 1.5 tablespoons Almond Flour; 1 teaspoon Olive Oil

Nutrition

Per serving

467 calories

Protein: 50g; 43% of calories
Carbs: 31g; 27% of calories
Fat: 15g; 30% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
Toss the sliced bell peppers and drained chickpeas with olive oil, sea salt, black pepper, and a pinch of smoked paprika or cumin.
Spread the peppers and chickpeas in a single layer on one side of the prepared baking sheet and roast for 10 minutes.
Pat the cod fillet dry with a paper towel and season with salt, garlic powder, and oregano.
Press the almond flour firmly onto the top and sides of the cod fillet to create an even crust.
Place the crusted cod on the other side of the baking sheet next to the peppers and chickpeas.
Return the baking sheet to the oven and bake for an additional 12 to 15 minutes, or until the cod flakes easily with a fork and the almond crust is golden brown.

Nutrition

Ingredients

Instructions

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