Name: Crispy Lemon-Herb Cod with Simple Side Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 cod fillets (6 oz each); 1 large egg; 1 cup almond flour; 1 lemon, zested and juiced; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp sea salt; 1/4 tsp black pepper; 3 tbsp olive oil; 4 cups mixed salad greens; 1/2 English cucumber, sliced; 1/2 cup cherry tomatoes, halved

Crispy Lemon-Herb Cod with Simple Side Salad

CreamyPlum5931

This dish brings the satisfying crunch of classic fish and chips—without the allergens or the heaviness. Almond flour creates a crisp, golden crust on flaky cod, while lemon zest and smoked paprika offer a bright, savory punch. Paired with a refreshing salad of greens, cucumber, and tomatoes, this meal is light yet deeply satisfying, and fits perfectly with paleo, keto, pescatarian, dairy-free, and wheat-free needs. Enjoy this cheerful, sun-kissed plate that’s as good for you as it is delicious!

Ingredients

Instructions

Pat cod fillets dry with paper towels. In a shallow bowl, beat the egg. In another bowl, combine almond flour, lemon zest, paprika, garlic powder, salt, and pepper.
Dip each cod fillet into the egg, then dredge well in the almond flour mixture, pressing lightly to adhere.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When hot, add the cod fillets. Cook undisturbed for 3-4 minutes until a golden crust forms. Flip and cook 2-3 minutes more until the fish is opaque and flakes easily.
While cod cooks, toss salad greens, cucumber, and tomatoes in a bowl. Drizzle with remaining 1 tablespoon olive oil and a squeeze of lemon juice. Toss to combine.
Transfer cod fillets to plates. Serve with the fresh salad and additional lemon wedges for squeezing.