Ingredients:

  • 4 Cod Fillets (approx. 170g / 6 oz each), skinless and boneless
  • Sea Salt and Freshly Ground Black Pepper, To taste
  • 1/2 cup (50g) Flaked or Slivered Almonds
  • 1/3 cup (35g) Finely Grated Parmesan Cheese
  • 2 Tablespoons (30 ml) Full-Fat Mayonnaise
  • 1 teaspoon (5 ml) Freshly Zested Lemon Zest
  • 1 teaspoon (5 ml) Dried Parsley (or Chives)
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1 teaspoon (5 ml) Olive Oil for drizzling

Instructions:

  1. Preheat your oven to 200°C (400°F) or 220°C (425°F). Line a baking sheet with parchment paper and drizzle lightly with the 1 teaspoon of olive oil.
  2. Pat the cod fillets thoroughly dry using kitchen paper (this is crucial for a crisp crust). Season both sides of the fillets lightly with salt and pepper.
  3. In a small mixing bowl, combine the flaked almonds, grated Parmesan, dried parsley, and garlic powder. Stir in the mayonnaise and lemon zest until thoroughly combined into a thick paste.
  4. Place the prepared cod fillets on the lined baking sheet. Divide the crust mixture evenly among the four fillets. Using a spoon, spread the mixture thickly and evenly over the top surface of each fillet, pressing gently so the coating adheres firmly.
  5. Bake for 10 to 12 minutes until the crust is golden brown and crisp, and the cod flakes easily with a fork (internal temperature should reach 63°C or 145°F). Allow to rest on the tray for 1 minute before serving immediately.