
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
Ingredients
- 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
Instructions
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Preheat the oven to 350F. Place the cod in a baking dish, and drizzle with olive oil, then sprinkle with salt and pepper.
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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.
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Bake until the fish is opaque and flaky, which will take about 20-30 minutes depending on the thickness.
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