Baked Almond Crusted Cod with Yogurt Dill Sauce & Roasted Potatoes

COOK TIME - 30min
2 SERVINGS

A crunchy almond coating adds texture, & the lemon-yogurt dill sauce brings added flavour. Served with perfectly roasted potatoes & a delicious side of blistered basil tomatoes

Nutrition PER SERVING
Calories 650 kcal
Fat 25.0 g
Protein 40.0 g
Carbohydrate 64.0 g
Sodium 630 mg
Baked Almond Crusted Cod

fresh ingredients

IN THE KIT

  • 12 oz
    cod
  • 12 oz
    potatoes
  • 2 oz
    Zesty house blend
  • 6 oz
    almond crust blend
  • 6 oz
    yogurt
  • 2 oz
    dill / lemon juice blend
  • 4 oz
    baby tomatoes
  • 2 oz
    fresh parsley
  • 2 oz
    fresh basil
  • 1 oz
    red wine vinegar
  • 2 oz
    lemon

Kitchen Items Needed

Parchment paper/foil 

2 baking sheets

2 small bowls

Medium bowl 

Cutting board & knife

Brush or small spoon

Zester/grater

cook along

INSTRUCTIONS

Prep

Preheat oven to 425°F;

Line baking sheets with parchment/foil paper;

Remove parsley leaves from stem & roughly chop;

Remove basil leaves from stem & roughly chop;

Cut potatoes into 1-inch cubes;

Zest lemon. Cut into wedges.

1Roast Potatoes

Place potatoes on a lined baking sheet. Drizzle with olive oil & season with Zesty house blend & lemon zest. Toss together well & spread out evenly. Roast on the bottom rack for 20-25 minutes until fork tender.

2Prepare Fish

Season each piece of the cod with salt & pepper. Place on second lined baking sheet.

Use a small brush or the back of a spoon, take out 1/3 of the yogurt provided & apply a thin layer over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks.

3Marinate Tomatoes

Add tomatoes to a small bowl & toss with chopped basil, a drizzle of olive oil & a pinch of salt & pepper.

4Roast Tomatoes & Fish

On the other side of the sheet pan with the cod, spread seasoned tomatoes out. Bake for 12-15 minutes, until fish flakes easily & tomatoes are blistered. 

5Make Yogurt Dill Sauce

Add the remaining 2/3 of the yogurt to a small bowl. Add the lemon juice dill mixture. Season with a pinch of salt & stir to combine. Refrigerate until ready to use.

6To Serve

Place roasted tomatoes in a medium bowl & toss with red wine vinegar & let rest. Divide fish on plates & drizzle with yogurt sauce & garnish with chopped parsley & lemon wedge. Divide roast potatoes & roasted tomatoes and enjoy!