Clean eating continues with another tasty cod recipe! I love a recipe that is easy and super tasty. This only takes about 30 minutes total time so is perfect for a weekday meal. I served this on top of sauteed greens – Healthy can be tasty!
1 pound cod, cut into 4 fillets
1 ½ cups macadamia nuts, chopped
Zest of 1 lemon
¼ cup fresh parsley, finely chopped
¼ cup unsweetened shredded coconut
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons unsweetened, full-fat canned coconut milk
4 garlic cloves
1 yellow onion
1 tablespoon coconut oil
1 bunch of kale, washed
3 handfuls of spinach
2 tablespoons freshly squeezed lemon juice
2 tablespoons coconut aminos
1 teaspoon turmeric
1 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400°F, and grease a baking dish with coconut oil.
For tender greens, chop 4 garlic cloves, dice 1 onion, and chop 1 bunch of kale. Set
Process 1 ½ cups macadamia nuts in the food processor until coarsely chopped.
Zest a lemon. Chop ¼ cup of fresh parsley.
In a medium bowl, mix macadamia nuts, ¼ cup shredded coconut, zest of 1 lemon,
¼ cup chopped parsley, ½ teaspoon salt, and ½ teaspoon pepper.
In a separate bowl, whisk together 2 eggs and 3 tablespoons coconut milk.
Dunk cod fillets in egg/milk mixture, and then dredge each one in the nut mixture,
pressing the nuts into the fish firmly. Set aside.
Place cod fillets into greased baking dish and bake until flakey, about 13-18
Meanwhile, melt coconut oil in a skillet over medium heat.
Add chopped garlic, onion, and kale to the skillet, and sauté until tender, about 5-8
Add 2 handfuls of spinach, 2 tablespoons freshly squeezed lemon juice, 2
tablespoons coconut aminos, 1 teaspoon turmeric, and 1 teaspoon garlic powder.
Cook and stir until spinach is wilted and kale is tender. Salt and pepper to taste.
Serve with Coconut Macadamia Crusted Cod fillets.