This almond crusted cod is so easy to make and perfect for a family dinner on a busy weeknight! It has a deliciously flavourful crust that takes minutes to make, and is a dairy-free and gluten free recipe.
Adding a simple crust to fish is an easy way to really up the flavour, and make it a little fancy. Perfect for both a family dinner or when entertaining!
This almond crusted fish recipe is designed for a busy weeknight, using frozen fish that most of us have to hand. The crust is fragrant from herbs and garlic, but also dairy free as we use olive oil rather than butter, and gluten free as we don't use panko or other breadcrumbs. Easy, delicious and healthy too!
Looking for another tasty fish dish? My baked cod with pesto is easy to make and so full of flavour.
Why this recipe is so good
Uses frozen fish. Most of us have a packet of frozen fish tucked away in the freezer, which makes this recipe perfect for when you haven't been to the store in a few days! It also keeps the recipe suitable for a low histamine diet (see below for more details).
Very little 'hands on' time. All that is needed is a few minutes to make the crust, then the oven does the work for you.
Dairy and gluten free. Using almonds as the base of the crust means we don't use breadcrumbs, and we use olive oil in place of butter.
This crusted cod recipe requires mostly freezer or pantry staples. All are set out in the recipe card below, but some notes on a few of them:
- Frozen cod - used in place of fresh fish, head to the freezer instead! You want plain cod fillets that haven't been flavoured in any way.
- Almonds - you can use either ground almonds, or simply blend up slivered almonds yourself as I do (see image two below).
- Herbs - I think the combination of parsley, rosemary and thyme works really well, but you can always adjust to those you have to hand.
Swaps and variations
Use lemon juice in place of apple cider vinegar. If lemon is suitable for you (perhaps not for my low histamine readers), then it can used in place of the vinegar. Alternatively leave out both altogether.
Swap fresh garlic for garlic powder. Personally I think fresh tastes better, but in a pinch using powder works well too! Use just a touch as it's quite pungent.
Ovenproof dish - to cook the fish in.
Blender - if you are blending almonds, then you will need a blender or, as I use, a Nutribullet.
Step by step instructions
Just four simple steps to make this fish dish. All are easy to do and very quick!
Once the oven has come to temperature, add the cod fillets to an ovenproof dish and cover with aluminium foil (cover both - image is just to show you there was fish under there!) (image 1). Bake covered for 15 minutes.
If required, blend almond slivers to a powder texture (image 2).
Combine the ingredients for the almond crust and stir to combine (image 3). If required, add more olive oil until you have a sticky texture.
Once the cod has baked for 15 minutes remove from the oven and pat on the crust. Return to the oven and bake, uncovered, for 15 minutes or until the fish is white throughout and can be easily flaked with a fork (image 4).
How to serve this almond crusted cod
I like to serve this cod recipe on a bed of greens, usually cabbage, which I simply saute in a pan along with asparagus, zucchini or other vegetables I have to hand. There's also my spiced cabbage if you like a little heat!
Recipe tips and notes
- Choose relatively similar sized cod fillets for an even bake.
- Adjust the amount of herbs and garlic to taste preference.
- Don't worry too much about the crust being perfectly placed on the cod, rustic and homemade is good!
- Be sure that the fish is thoroughly cooked and white throughout. The cook time will vary slightly depending upon the size of the cod fillets.
A note for my low histamine readers
Fish is slightly debated in terms of histamine content. The SIGHI list states that freshly caught or frozen fish (depending upon species) scores 0 on their scale of 0-3, but notes the presence of amines. However, as always, follow the advice of your doctor or dietician and be mindful of personal sensitivities.
As they note, 'fish should never defrost slowly in the fridge or at room temperature' (SIGHI). This is why the fish in this recipe should go straight from the freezer to the oven. You should also not refreeze the fish after cooking, so cook the amount to be used.
More fish recipes
Almond crusted cod
- Ovenproof dish
- 2 frozen cod fillets
- Preheat the oven to 200C.
- Add the frozen cod fillets to an ovenproof dish and cover with aluminium foil. Bake for 15 minutes.
- If using almond slivers, add to a blender and blend into a ground almond meal.
- While the cod is baking, combine the ingredients for the almond crust and stir well.
- Remove the cod from the oven and pat on the almond crust. Return to the oven (not covered with foil) and bake for a further 15 minutes or until the cod is cooked through. It should be white and flake easily with a fork.
- Serve with sides of your choice and enjoy!
- Adjust the amount of olive oil if required. You want the crust to be a thick, slightly sticky texture so it will stay on the fish and hold together. Add a touch more if it seems too dry.
- Check the fish is white throughout and can be easily flaked with a fork. Adjust cook time accordingly, depending upon the size of the cod fillets.
- garlic, which scores 1. There is a note, 'In small amounts, usually well tolerated after cooking'.
- almonds, which score 1. There is a note, 'small amounts are well tolerated. May cause e.g. sleep problems'.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
- see above in the post for more on fish.