Roasted Cod with Lemon & Almonds
Products: Wild Alaskan Cod and Raw Organic Almonds
Serves: 4
Pescatarian: Main dish
Prep time: 10 minutes
Cooking time: 15 minutes
Special equipment: Blender
Serve with a green cucumber and dill salad; or for a more filling and luxurious meal, dauphinoise potatoes are a good side dish.
Ingredients
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For the cod ● 3 tbsp all-purpose flour ● 4 x 6 oz pieces wild Alaskan cod filets, boneless and skinless ● 2 tbsp olive oil ● 1 lemon, sliced ● A few sprigs of fresh thyme ● Salt and pepper |
For the almond sauce ● ¾ cup raw organic almonds ● 1 slice white country bread ● 1 clove of garlic, peeled ● 1 tsp sherry vinegar ● ½ cup extra virgin olive oil ● Salt and pepper
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Directions
- Preheat the oven to 450°F.
- While the oven is heating up, roast the almonds for about 6-8 minutes until toasty smelling. Soak the bread briefly in cold water.
- Season the flour generously with salt and pepper. Toss the cod filets in the seasoned flour.
- Heat the oil in a pan over medium-high heat and fry the cod for 1-2 minutes each side until golden brown.
- Transfer to a roasting pan, top each filet with a slice of lemon and tuck in the remaining lemon pieces and thyme sprigs around. Roast for about 10 minutes until the fish is just opaque.
- In the meantime, squeeze excess water out of the bread, tear into chunks, and add to a blender jug with the roasted almonds, garlic, and sherry vinegar. Blend until fairly smooth.
- With the blender running, pour in the olive oil in a thin stream until it has all been absorbed into a smooth sauce. Season to taste with salt, pepper, and a little extra vinegar if required.
- Serve the cod fillets with the almond sauce on the side.
Further notes
The sauce keeps well in the fridge for at least 2 days, but the cod should be eaten on the day of preparation.
