Fish and seafood are wonderful proteins for low carb, slow carb and keto lifestyles. The problem is many people don’t like fish, or find it too bland when made without breading. Enter mustard and ground up almonds! No more bland! This recipe for a low carb fish dinner highlights cod, but any white fish could be used. I do prefer the thicker filets like halibut and cod, but we’ve tried it with sunfish and crappies and it works just fine. I do live in the state of 10,000 lakes after all. Crappies are just a bit more abundant here than cod and halibut!
White Fish Often Needs Enhancement
I’ve been on a high-protein-low-carb diet for years now (nuanced versions of slow carb, low carb, & ketogenic) and most of the dinner recipes I share on my recipe blog focus on chicken, beef and pork proteins. I have posted several really tasty dinner dishes using salmon and scallops, but whenever I cooked white fish of any kind (cod, flounder, tilapia, etc.) it just tasted blah. Easy and quick to make yes, but blah.
This low carb fish recipe (inspired by Eating Well magazine) was still quick and easy, but it packed a lot of flavor while maintaining compliance with low carb diets and lifestyles of all kinds. Here’s the recipe….enjoy!
Low Carb Fish Dinner: Almond Crusted Cod with Dijon Mustard Base
- 1 lemon, zest and juice
- 1/2 cup almonds, coarsely chopped
- 1 Tbsp dill, either fresh or from the tube
- 1 Tbsp plus 2 tsp. extra-virgin olive oil, divided
- Salt & pepper
- 4 cod filets (or halibut or other thick white fish)
- 4 tsp Dijon mustard
- Preheat oven to 400°F. Either use parchment paper or coat a rimmed baking sheet with cooking spray.
- Zest the lemon over a small bowl. Grind/chop the almonds to a coarse texture (I used a Vitamix blender).
- Add the almonds to the bowl, along with the lemon juice, the dill, 1 Tbsp oil and salt and pepper.
- Pat the thawed out fish dry and place on the prepared baking sheet. Spread each filet with 1 tsp mustard and then divide the almond mixture among the 4 filets, pressing it evenly onto the mustard.
- Bake the fish until opaque at the thickest part, about 7 minutes for most.
- Cover and keep warm. We served it here with a spinach-egg-drop soup.
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