Paleo Cod Recipe: Almond Pesto Crusted Cod

Cod is a good source of omega 3 and fatty acids that helps in improving the functioning of the human heart muscles, thereby keeping a person safe from the risk of an ischemic stroke. With that, we bring you a dish that is made of cod fish that will truly make your heart happy. Introducing our paleo cod recipe!

This colorful dish is a delicious and healthy Paleo treat. The cod is topped with a wonderful pesto almond crust that gives it a delightful crunch as well as a wonderful rich flavor. The spiralized zucchini noodles make a great paleo pasta alternative and the creamy pesto sauce makes the dish to die for. Don’t have a spiralizer? Don’t worry you can use a mandolin to slice thin noodles, or you can julienne the zucchini as well.

To get a first-hand experience of this wonderful treat, you can start by preheating oven to 350 degrees F. Add the 2 tbsp of almonds to a good processor and grind then set aside. Add the ingredients for the pesto to a food processor. Blend on high until smooth then set aside. In a small bowl mix together the 2 tbsp. almond meal and 2 tbsp. of the pesto.

After that, pat the piece of cod dry with a paper towel. Place the fish on a baking sheet then season the fish with salt. Take the pesto and ground almonds and spoon it on top of the fish, pressing it down slightly to form a crust. Place the fish in the oven and bake for 8-10 minutes.

While the fish is cooking heat the olive oil over medium heat in a skillet. Add the zucchini noodles and ¼ cup pesto (or the rest of the pesto if it is almost gone).Sauté until the noodles are tender, about 3-4 minutes then season with salt to taste. Spoon the noodles onto a plate. When the fish is done remove from the oven. Place the fish over the noodles, garnish with cherry tomatoes and serve.

Paleo Cod Recipe: Almond Pesto Crusted Cod

Print

Almond Pesto Crusted Cod with Pesto Zucchini Noodles

Course Dinner, Lunch, Main Dish

Cuisine Paleo, Primal

Cook Time 15 minutes

Total Time 15 minutes

Servings 1

Ingredients

For Pesto

• 2 cups Arugula
• 3 tbsp Almonds (sliced)
• 1/2 Lemon (juiced)
• 1/4 cup olive oil
• Salt (to taste)

For Fish

• 2 tbsp Almonds (ground)
• 2 tbsp Pesto
• 5 oz Cod
• Salt (to taste)

For Noodles

• 1 tbsp olive oil
• 1 Zucchini (or 1/2 large Zucchini, spiralized or julienned)
• 1/4 cup Pesto
• Salt (to taste)
• 1/4 cup Cherry tomatoes (halved)

Instructions

1. Preheat oven to 350 degrees F.
2. Add the 2 tbsp of almonds to a good processor and grind. Set aside.
3. Add the ingredients for the pesto to a food processor. Blend on high until smooth. Set aside.
4. In a small bowl mix together the 2 tbsp almond meal and 2 tbsp of the pesto.
5. Pat the piece of cod dry with a paper towel. Place the fish on a baking sheet. Season the fish with salt. Take the pesto and ground almonds and spoon it on top of the fish, pressing it down slightly to form a crust.
6. Place the fish in the oven and bake for 8-10 minutes.
7. While the fish is cooking heat the olive oil over medium heat in a skillet. Add the zucchini noodles and ¼ cup pesto (or the rest of the pesto if it is almost gone).
8. Sauté until the noodles are tender, about 3-4 minutes. Season with salt to taste.
9. Spoon the noodles onto a plate.
10. When the fish is done remove from the oven. Place the fish over the noodles, garnish with cherry tomatoes and serve.

Nutrition Facts

Almond Pesto Crusted Cod with Pesto Zucchini Noodles

Amount Per Serving

Calories 1897 Calories from Fat 1449

% Daily Value*

Fat 161g248%

Saturated Fat 25g156%

Polyunsaturated Fat 22g

Monounsaturated Fat 107g

Cholesterol 97mg32%

Carbohydrates 41g14%

Fiber 30g125%

Sugar 25g28%

Protein 71g142%

Vitamin A 1250IU25%

Vitamin C 28.1mg34%

Calcium 720mg72%

Iron 5.6mg31%

* Percent Daily Values are based on a 2000 calorie diet.