Lemon Herb-Crusted Cod With Walnut Dressing Recipe

About this recipe

A delightful pescatarian dinner featuring tender baked cod filets with a crispy lemon-herb crust, complemented by a rich walnut dressing. Perfect for solution seekers looking for a healthy and flavorful meal.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 175 g Lemon - Imported
• 100 g Garlic - Single Clove
• 100 g Chukde Red Chilli Whole
• 10 g Fresh Rosemary
• 100 g Kale Leaf
• 1 kg Nutty Yogi Oats Flour (Gluten Free)
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Preheat the oven to 400°F (200°C) and line a shallow roasting pan with foil.
2. 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Remove from heat and stir in 1/4 cup oats flour, 1 oz chopped walnuts, the zest and juice of 1 lemon, 1 sprig of chopped rosemary, and 1 tablespoon of chopped parsley.
3. 3. Place 4 cod filets on the prepared roasting pan and evenly press the oats flour mixture over the top of each filet.
4. 4. Bake the cod filets in the preheated oven for 25 to 30 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5. While the cod is baking, prepare the dressing by mixing 1 minced garlic clove, the zest and juice of 1 lemon, 1 sprig of chopped rosemary, 1 tablespoon of chopped parsley, and 1 finely chopped red chili in a bowl. Gradually beat in 2 to 3 tablespoons of avocado oil until well combined.
6. 6. Once the cod is cooked, drizzle the walnut dressing over the filets. Transfer to serving plates and serve immediately with a side of kale.