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.
Almond Crusted Cod with Kale Salad
Amount Per Serving
Calories 491Calories from Fat 362
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.