almond crusted cod with shallot-wine sauce.

This recipe is so flexible, light and impressive – everything we want! This is usually made with mahi mahi, but when I received wild cod in my Butcher Box, I decided to give it a whirl and had fabulous results. A double win!

I’ve adapted this from Eating Well, using dried thyme instead of fresh, and any dry white wine works for the sauce (use lemon juice or cooking wine for an alcohol free version). As mentioned above, any flaky white fish will work in this recipe. As this is crusted and then baked, I would use something that has a thicker flake; super delicate white fish may fall apart during the baking process.

I served this with asparagus I roasted alongside the fish and steamed white rice for a well rounded meal is perfect for company or just a cozy night in. 🙂

almond crusted cod with shallot wine sauce.
adapted from eating well.

ingredients
2-4 4-5 ounce white fish filets (mahi mahi or cod) (thickness of coating will depend on number of filets; thinner coating on 4, heavier on 2).
1 egg white, whisked
1 tablespoon water
1/3 cup sliced almonds, roughly chopped
2 tablespoons breadcrumbs (GF if needed)
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon light butter
1 teaspoon olive oil
2 tablespoons shallot, finely diced
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon GF flour
1 teaspoon dried thyme
sea salt and pepper to taste

directions
Preheat oven to 450 degrees and prepare a baking sheet with parchment or foil sprayed with nonstick cooking spray. Set aside.

Add egg white and water in a shallow dish and in another dish, whisk together the almonds, breadcrumbs, salt, pepper and thyme. Coat fish filets in egg white mixture and then into the almond mixture, pressing down to adhere the coating to the fish as needed. Lay coated fish onto the baking sheet and continue with each filet.

Spray the filets with olive oil cooking spray/brush with olive oil and bake in oven for 15-20 minutes (4-5 minutes per 1/2 inch of thickness; fish is done when easily flaked with a fork).

While the fish is baking, heat the butter and oil in a skillet over medium heat. Add the shallot and let cook for 1-2 minutes. Add the flour and whisk until the flour is lightly toasted and not raw. Add the wine, lemon juice, thyme and salt and pepper if using and whisk to combine, letting the sauce lightly simmer for 5 minutes, until thickened. Remove from heat.

Plate the fish and pour the sauce over. Serve immediately.

*Please use local/organic ingredients wherever possible.*