This 6 ingredient baked almond crusted cod is easy to make in under 30 minutes and is a healthy dinner the whole family can enjoy, from baby led weaning to mom and dad. Easily substitute your favorite white fish for a protein-rich, family-friendly meal that comes together in a snap.

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baked Almond Crusted Cod
If fish is one of those things you struggle to get your family to eat (me, too!), this is the recipe for you! My family doesn't always love fish, but as a dietitian, I know it's important to get more protein- and omega-rich seafood in our meals. It's important to me to get my kids used to eating fish from an early age, and this is one of the ways I prepare white fish that my family will happily eat! You''ll love this easy almond crusted cod because it's:
- Un-fussy to make but tastes restaurant worthy
- Ready in under 30 minutes using 6 simple ingredients
- Baby led weaning and toddler friendly
- Healthy but filling
Bonus: It includes both tree nuts and fish, two common allergens that are important to keep in baby's diet starting from an early age to prevent food allergies. Make sure you've already introduced both to baby before serving this dish. Read more about introducing allergens to babies here.
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Ingredients
- Cod filets - You can also use another somewhat firm, flaky white fish such as halibut, flounder, or tilapia
- Almonds - Use raw almonds. You could also substitute another nut, such as walnuts or pistachios.
- Bread crumbs - I use homemade breadcrumbs because I keep them on hand, but plain packaged breadcrumbs and panko work, too.
- Lemon zest - Save the lemon for squeezing on the fish before serving!
- Butter helps the crust brown beautifully and gives it nice flavor. For a dairy-free version you can use olive oil.
- Dijon mustard is perfect for helping the coating stick without having to dredge in eggs. And it tastes delicious. In a pinch, spicy brown mustard, honey dijon or honey mustard will work, but don't use regular yellow mustard! You could also swap in mayo if that's all you have.
- Salt and pepper (optional for little ones under 1 year of age)
Helpful equipment: Food processor or high speed blender, microplane zester, silicone spatula, baking sheet, parchment paper or silicone baking mat
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Combine the almonds, breadcrumbs and lemon zest in a food processor or high speed blender and blend until the almonds are finely ground.
- Melt the butter and add it to the almond mixture, pulsing a couple of times to coat everything evenly.
- Cut the cod into filets and pat dry with paper towels. Lightly season with salt and pepper to taste (optional). Use a silicone spatula to coat the filets with a thin layer of dijon mustard on both sides.
- Press the almond coating onto the dijon on one side, then transfer to a lined baking sheet, almond side down, and press the coating onto the remaining side so that both sides of the cod are covered.
- Bake at 400°F for 10-15 minutes, or until the internal temperature reaches 140°F (it will continue to rise a bit after you remove it from the oven). If you use thinner fish filets, start checking around the 8-9 minute mark. You can broil for the last 1-2 minutes for a more golden, crispy crust.
Tips and Recipe Variations
- For ingredient substitutions, see "Ingredients" section.
- This recipe is easily doubled to feed more people.
- Do your best not to over-cook the fish. It will go from tender and flaky to rubbery quickly. I like to pull it out at 140°F, knowing it will continue to rise to the official safe temperature of 145°F in the few minutes after cooking. The best way to not overcook fish is to use a meat thermometer to test the temperature. You can also tell it's ready when the flesh is opaque an flakes easily.
- Thinner fish filets will cook more quickly than thicker ones, so start checking before 10 minutes if your fish is thin.
- Often I will use a silicone baking mat on my baking sheets, but with fish I almost always use parchment for easily cleanup and to avoid my mats smelling like fish!
Storage and Reheating
Almond crusted cod will keep in the refrigerator in an airtight container for up to 4 days. My favorite way to reheat it is in the air fryer on the lowest setting until warmed through, turning once to get both sides re-crisped. You can also reheat it in the oven at 350°F until warmed through.
I don't recommend freezing cod after cooking.
How To Serve Almond Crusted Cod To Babies 6 Months and Up
This is the perfect baby led weaning friendly recipe that will nourish baby and increase allergen exposure! For babies 6 months and up who do not yet have a pincer grasp, bigger pieces are better. Cut cod into strips the length and width of 2 adult fingers for baby to pick up with his fist and munch on.
For babies who have developed a pincer grasp (using the index finger and thumb to pick up small objects), usually around 9-10 months, flake cod into small bites. You can offer utensils for practicing for toddlers.
What To Serve With Almond Crusted Cod
- Serve with your favorite green veggie, such as green beans, broccoli, or garlic sautéed spinach.
- For ease, you can add fresh or frozen green beans or broccoli, tossed in olive oil, directly to the baking sheet surrounding the fish to cook at the same time.
- Serve over rice pilaf or risotto.
- Boil baby red or gold potatoes and toss with a pat of butter and fresh herbs.
More Baby Friendly Seafood Recipes
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
Easy Baked Almond Crusted Cod
This 6 ingredient baked almond crusted cod is easy to make in under 30 minutes and is a healthy dinner the whole family can enjoy, from baby led weaning to mom and dad. Easily substitute your favorite white fish for a protein-rich, family-friendly meal that comes together in a snap.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 adult servings 1x
- Category: main dish
- Method: baked
- Cuisine: American
Ingredients
- ½ lb cod or other firm, flaky white fish
- ¼ cup raw almonds
- 2 tbsp breadcrumbs or panko
- zest from ½ small lemon
- 1 tbsp butter, melted
- salt and pepper to taste (optional)
- 1 tbsp dijon mustard
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Rinse cod and pat dry. Cut into 2 equal filets.
- In a food processor or high speed blender, combine the almonds, breadcrumbs, and lemon zest. Blend until almonds are finely ground into a breadcrumb-like texture.
- Add the melted butter to the almond mixture and blend briefly to coat the crumbs evenly.
- Season cod filets with salt and pepper to taste (optional for babies under 12 months). Spread a thin layer of dijon on both sides of each filet.
- Press the almond coating into the dijon on one side of each filet, then transfer to the prepared baking sheet with almond side down. Press the almond coating onto the other side of each filet (now the top).
- Bake for 10-15 minutes, depending on the thickness of the fish, until the internal temperature reads 140°F. It will continue to rise to 145°F once you remove it from the oven.
- Optional: Broil for the last 1-2 minutes of cooking for a more golden, crispy crust.
- Serve cod with a squeeze of lemon on top.
Notes
Ingredient substitutions:
- Cod: Any relatively firm, flaky white fish such as halibut, tilapia or flounder
- Butter: Olive oil for dairy free
- Almonds: Any other nut, such as walnuts, pecans or pistachios
- Dijon: Dijon is really the best, but in a pinch spicy brown mustard, honey dijon, honey mustard, or even mayonnaise will do. Do not use regular yellow mustard.
Other notes:
- Careful not to over-cook the fish. It will go from tender and flaky to rubbery quickly. The best way to not overcook fish is to use a meat thermometer to test the temperature. You can also tell it's ready when the flesh is opaque an flakes easily.
- Thinner fish filets will cook more quickly, so start checking at the 8-9 minute mark if you are using thin filets.
- For a simple sheet pan side dish, you can toss some frozen green beans or broccoli in olive oil and spread them on the baking sheet around the fish and bake at the same time.
- Refrigerate any leftovers for up to 4 days in an airtight container.
- This recipe is easily doubled or tripled to feed more people.
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