Feeling fishy? Sometimes I get that way too.
That’s when I resort to this recipe.
Crispy fish is served over a simple lemon kale salad for a healthy, easy meal that is satisfying and nutritious.
The fish is light and crunchy, while the salad is tender and savory, making the perfect combination.
Feel free to swap out spinach for the kale if you’d like. Or even add in a little arugula if you’re feeling fancy.
Are you following keto and feel like you need a little extra help? Check out our keto calculator, keto guide, or meal plans! We try to give you everything you may need to make this a successful lifestyle.
Almond Crusted Cod with Kale Salad
- 1/2 cup finely chopped almonds
- 1 teaspoon Italian seasoning
- 2 cod filets
- 1 egg beaten
- 1/4 cup avocado oil
- 8 cups baby kale or spinach
- 3 tablespoons olive oil
- Juice of 1 lemon
- Sea salt and fresh ground pepper to taste
Combine the almonds and Italian seasoning in a small bowl with a pinch of salt and pepper. Dredge the fish in the egg, followed by the almond mixture. Heat the avocado oil in a heavy bottomed skillet and cook the fish until well browned and crispy.
Divide the kale between two plates and drizzle with the oil and lemon juice. Top with the fish and serve with lemon wedges on the side if desired.
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