Would you like to try a delicious white fish recipe for dinner? This fish is one of my favorite ways to make cod lately! While blackened or fried fish are some other favorites, but this Almond Crusted Cod with Roasted Tomatoes and Garlic is so good.
Relatively simple to make, and such depth of flavor in this dish. The flavor is accentuated by the drizzle of a little balsamic reduction and a little lemon butter sauce. We served it with saffron and turmeric basmati rice and simple steamed asparagus with olive oil and lemon zest.
In this dish, the fish is enhanced by the delicately roasted tomatoes and garlic. Then, add in the flavor of light lemon with the Lemon Butter Sauce. It’s so good!
What to serve with the Almond Crusted Cod?
What to serve with this fish, you ask? Because the Almond Crusted Cod with Roasted Tomatoes and Garlic has so much zesty flavor, I like to stay a bit simpler flavors for the sides. Mashed potato rosettes or roasted potatoes would be a perfect choice. As far as a vegetable, I love the simplicity of steamed asparagus or maybe steamed green beans. The previous time I made this, we served it with saffron and turmeric basmati rice and simple steamed asparagus with olive oil and lemon zest.
The Mediterranean flavors of the saffron and turmeric went well with the garlic and lemon flavors of the fish. Try it with my Saffron Rice (Gluten Free) for an easy side.
What type of fish should you use?
If you don’t have access to cod, you can certainly use another type of fish for this recipe. It will have all the delicious flavor still! Living in California, we get delicious fresh Pacific Cod. You may have other fish available to you in your area. Consider trying this recipe with another mild, white fish that is slightly firm. Halibut is a perfect choice, or you could try Pollock, or Haddock for some other choices.
I just wouldn’t use a fish that isn’t a little firm as it will fall apart and won’t serve up as pretty.
Safe fish choices and the Monterey Bay Aquarium Seafood Watch List
Whether it’s pretty is only part of the decision, however. We first want the fish to be a safe choice. For this we like to refer to the Monterey Bay Aquarium Seafood Watch List. The list gives recommendations for the best safe fish choices. The ratings of “best choice” and “good alternative”, and “avoid” are based on how the fish are caught or farmed and the environmental impact. You can view the Seafood Guide information online or request printed copies of the small folded pamphlets.
For just a few recommendations from the guide, The Seafood Watch List, gives Pacific Cod caught in Alaska, California, Oregon, Washington, or British Columbia their best rating of “Best Choice”.
They recommend Atlantic Cod or Haddock, buying fish caught in the U.S. Georges Bank or the U.S. Gulf of Maine, or buying certified cod or haddock. The certification rating is Marine Steward Council (MSC) Certification guarantees a safe caught fish.
I hope you enjoy this Almond Crusted Cod with Roasted Tomatoes and Garlic as much as we do here.
~Laura
Almond Crusted Cod with Roasted Tomatoes and Garlic (Gluten Free)
Equipment
- 1 skillet
Ingredients
Almond Crusted Cod with Roasted Tomatoes and Garlic
- 5 5-8 ounce pieces of cod or other firm white fish
- ⅛ cup cornmeal, gf
- ⅛ cup gluten free 1 to 1 baking flour
- ¾ cup Coarsely chopped blanched almonds, toasted or non toasted, unsalted or half pistachios and half almonds gluten free nuts if needed
- ⅜ teaspoon Kosher salt
- 1 xl egg, whisked or 2 small
- 8-10 ounces cherry or baby tomatoes, multi-colored
- 5-6 cloves garlic, sliced or minced
- ½ shallot, minced
- ¼ cup grated parmesan optional
- fresh parsley or basil to garnish
Lemon Butter Sauce
- 5 tbsp butter, unsalted
- 1 small lemon, juiced Meyer lemon or similar size
- ¼ cup dry white wine
- 1 clove garlic, minced or pressed
- pinch of salt
Instructions
Lemon Butter Sauce
- Over low heat, add 2 tbsp of the butter, lemon juice, and white wine, garlic and a pinch of salt. Simmer until reduced by half. Remove from heat. Whisk in remaining butter, 1 tbsp at a time. Set aside. Keep the sauce warm until plating.
Almond Crusted Cod with Roasted Tomatoes and Garlic (Gluten Free)
- Mix the cornmeal, gf flour, chopped almonds, and salt together in a flat bowl. Preheat the oven to 375℉. Dry the fish off. Dip a fish piece in the whisked egg, then coat in the almond mixture . Set each piece on a dry plate and repeat with the other fish pieces.
- Heat a large skillet over medium high. Add 1½ tbsp vegetable oil or olive oil. Set the pieces of fish face down in the skillet (top of fish side down) and brown for a minute or two. Turn the fish over. Add a drizzle more of olive oil, the garlic, shallots, and tomatoes. Add the optional parmesan to the top of the fish. Move to the oven and bake for 8-12 minutes or until internal temperature is 135℉ in the thickest part. Garnish with parsley or basil if desired. Add lemon butter sauce when plating or pass with the fish, or add a drizzle of basalmic reduction when plating.
