Almond-crusted cod with chermoula and cucumber-olive salad
In Chef Justine’s contemporary riff on the French classic truite amandine, she swaps in meatier cod for trout, and givesit a brilliant crust by dredging it in almond meal and sliced almonds instead of flour. The almonds prove a natural match for chermoula, a lively Moroccan herb sauce.
- Fresh flat-leaf parsley
- Fresh cilantro
- 1 to 2 garlic cloves
- 1 lemon
- Chermoula spice blend (coriander - cumin)
- 2 to 3 Persian cucumbers
- 1 ounce Kalamata olives
- 1 ounce Castelvetrano olives
- Two 6-ounce Pacific cod fillets
- ¼ cup almond meal
- 1 pasture-raised organic egg
- ½ cup slivered almonds
Make the chermoula
- Strip the parsley leaves from the stems. Reserve one third of the leaves for garnish; finely chop the remaining leaves.
- Finely chop the cilantro.
- Finely chop the garlic.
- Zest and juice the lemon, keeping the zest and juice separate.
Prep the cucumber-olive salad
- Peel the cucumbers, if you like. Cut the cucumbers in half lengthwise, then lengthwise on the diagonal ¼ inch thick.
- Coarsely chop the Kalamata and Castelvetrano olives.
Prep and cook the cod
- Season the cod with salt and pepper.
Dredge the cod fillets in the almond meal, dip them in the egg, then press them gently on both sides into the almonds to help them adhere.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cod and cook until golden brown and cooked through, 4 to 5 minutes per side, depending on thickness. Watch the heat carefully so the coating doesn’t burn. While the cod cooks, dress the cucumber-olive salad.
Finish the salad
Nutrition per serving: Calories: 690, Protein: 40 g, Total Fat: 53 g, Monounsaturated Fat: 28 g, Polyunsaturated Fat: 8 g, Saturated Fat: 7 g, Cholesterol: 155 mg, Carbohydrates: 19 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 700 mg
Contains: fish, eggs, tree nuts