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Easy Baked Almond Crusted Cod

almond crusted cod filet topped with lemon slice on a plate with green beans.
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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.

Ingredients

Units Scale
  • 1/2 lb cod or other firm, flaky white fish
  • 1/4 cup raw almonds
  • 2 tbsp breadcrumbs or panko
  • zest from 1/2 small lemon
  • 1 tbsp butter, melted
  • salt and pepper to taste (optional)
  • 1 tbsp dijon mustard

Instructions

  1. Heat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Rinse cod and pat dry. Cut into 2 equal filets.
  3. 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.
  4. Add the melted butter to the almond mixture and blend briefly to coat the crumbs evenly.
  5. 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.
  6. 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). 
  7. 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. 
  8. Optional: Broil for the last 1-2 minutes of cooking for a more golden, crispy crust. 
  9. Serve cod with a squeeze of lemon on top.

Equipment

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.

Find it online: https://babyledbliss.com/almond-crusted-cod/