Almond-crusted cod with chermoula and cucumber-olive salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 690 Calories/Serving, 30 Minutes

In Chef Justine’s contemporary riff on the French classic truite amandine, she swaps in meatier cod for trout, and givesit a brilliant crust by dredging it in almond meal and sliced almonds instead of flour. The almonds prove a natural match for chermoula, a lively Moroccan herb sauce.


  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 to 2 garlic cloves
  • 1 lemon
  • Chermoula spice blend (coriander - cumin)
  • 2 to 3 Persian cucumbers
  • 1 ounce Kalamata olives
  • 1 ounce Castelvetrano olives
  • Two 6-ounce Pacific cod fillets
  • ¼ cup almond meal
  • 1 pasture-raised organic egg
  • ½ cup slivered almonds



Make the chermoula

  • Strip the parsley leaves from the stems. Reserve one third of the leaves for garnish; finely chop the remaining leaves.
  • Finely chop the cilantro.
  • Finely chop the garlic.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a small bowl, combine the parsley, cilantro, garlic, lemon juice, and chermoula spice blend. Stir in 1 to 2 tablespoons oil. Season to taste with salt.


Prep the cucumber-olive salad

  • Peel the cucumbers, if you like. Cut the cucumbers in half lengthwise, then lengthwise on the diagonal ¼ inch thick.
  • Coarsely chop the Kalamata and Castelvetrano olives.


Prep and cook the cod

  • Season the cod with salt and pepper.
In a shallow bowl or plate, season the almond meal with salt and pepper and spread in an even layer. In another bowl, season the egg with salt and pepper, and lightly beat. On the final bowl or plate, spread the sliced almonds in an even layer.
Dredge the cod fillets in the almond meal, dip them in the egg, then press them gently on both sides into the almonds to help them adhere.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cod and cook until golden brown and cooked through, 4 to 5 minutes per side, depending on thickness. Watch the heat carefully so the coating doesn’t burn. While the cod cooks, dress the cucumber-olive salad.


Finish the salad

In a mixing bowl, combine the cucumbers, olives, lemon zest, and 2 teaspoons oil. Season to taste with salt.



Transfer the cod and cucumber-olive salad to individual plates. Drizzle the fish with the chermoula, garnish the salad with the remaining parsley leaves, and serve.


Chef’s Tip

When it comes to cooking fish, a non-stick pan makes the cooking process extra easy and you never have to worry about the fish tearing or sticking to the pan. But the advantage of a cast-iron skillet or stainless steel skillet is that the fish tends to get a little more golden and crisp. Just use a bit more oil to help keep the fish from sticking.

Nutrition per serving: Calories: 690, Protein: 40 g, Total Fat: 53 g, Monounsaturated Fat: 28 g, Polyunsaturated Fat: 8 g, Saturated Fat: 7 g, Cholesterol: 155 mg, Carbohydrates: 19 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 700 mg
Contains: fish, eggs, tree nuts

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