In the interest of time, I’m going to post a bit out of order today. I’ve had a crazy week, and it’s only Monday. MONDAY (and by the time I post this, it will be Tuesday. Or Wednesday). Right until this very minute, I’ve been working on a manuscript that I did not have much time to work on today. I reached the point of pulling my hair out, so I decided to take a little break and direct my writing efforts to something a little more frivolous…and here I am.
If I didn’t make this clear above, this is the ultimate weeknight meal. It’s 1) healthy, 2) easy (7 minutes prep time is an over exaggeration–it’s probably more like 3-4 minutes), and 3) tasty. While this bakes in the oven, you can steam or roast some veggies, or make a salad (or both) to have on the side. My toddler son loves fish, which we’ve been giving him since he started solids, so I would consider this a kid-friendly meal as well.
Baked Cod with Almond Gremolata
- 3-4 cod fillets
- 2 tablespoons olive oil
- 1.25 oz raw unsalted almonds (about a handful)
- 1 clove garlic roughly chopped
- 1 handful of leafy greens I used a combo of parsley and baby kale
- Zest of 1 lemon
- salt and pepper
Preheat the oven to 350F. Place the cod in a baking dish, and drizzle with olive oil, then sprinkle with salt and pepper.
Place almonds, garlic, greens, and lemon zest in a food processor and pulse until the consistency of breadcrumbs. Season with salt and pepper to taste, then top the cod fillets with the mixture.
Bake until the fish is opaque and flaky, which will take about 20-30 minutes depending on the thickness.