Almond coated cod with salad


( 2 adults and 2 kids )

  • Cod and salad
  • 100 gramsalmonds*
  • egg
  • 225 gramscod fillet
  • wholewheat baguette
  •  lettuce of your choice
  • 15 cherry tomatoes
  • 0.5 lemon
  •  salt
  •  pepper
  •  baking parchment
  • Dressing
  • 25 mlolive oil
  • 0.5 lemon
  • 0.5 tbspacacia honey*
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Fish isn't always the easiest to get into the kids. But this dish with cod coated in finely chopped almonds goes down a treat - at least with our kids. Here we've served the fish with salad and bread, but you can also cook a bit of wholegrain rice or pasta. Enjoy!


1. Preheat your oven to 185 degrees convection. Finely chop the almonds or give them a spin in a mini chopper or food processor and spread onto a flat plate. Crack the egg into a deep plate and beat with some salt and pepper.

2. Coat the cod fillets in the egg and then the almonds. Place the fish on a baking tray covered with baking parchment and bake for 15-20 minutes. Pop the baguette in the oven for the last 10 minutes.

3. Meanwhile, whip up a quick dressing by mixing olive oil, a bit of lemon juice and honey. Add salt and pepper to taste. Rinse lettuce and tomatoes. Halve the tomatoes and mix with the lettuce and dressing. Serve with the tasty cod fillets, wholewheat baguette and a lemon wedge or two, to drizzle fish and salad with.

4. Enjoy!


This recipe has figured 225 grams of cod for two adults and two kids. That's most of your standard supermarket two-packs from the fresh aisle. If your lot is hungrier, remember to buy more fish. And if you can find eco-label baking parchments, go for that. It's free from fluorides, that are believed to be hormone disturbing.

Your personal notes to the recipe

Add notes to print Save

Share your tips and comments