This mild-tasting white fish is forgiving enough for the most timid home cook and baking it in the oven makes it essentially foolproof.

While cod isn’t high in omega-3 fatty acids like salmon, it’s still a great source of lean protein, B-vitamins, and minerals. Plus it’s relatively low in mercury.

Sourcing Wild Cod

Look for frozen wild-caught cod for the freshest tasting option. It’s also typically less expensive than buying from the fish counter. I typically buy all my fish from Vital Choice — as they have amazing quality and price points. Plus I know the seafood I’m purchasing is wild-caught and sustainably sourced.

Mixing It Up

Feel free to switch up the nuts and herbs as desired: I also love dill, basil, macadamia, walnuts, and pumpkin seeds. And while the fish cooks, make my sautéed zucchini with spinach and capers for a quick veggie-packed side.

You can also swap out the fish completely and use boneless, skinless chicken breasts instead. You’ll just want to bake them until the internal temperature reaches 165 F.

Baked Cod with Almonds and Herbs

Serves 4

Ingredients

4, 4 to 5 ounce wild cod or halibut fillets
1/2 cup raw almonds, roughly chopped
1/4 cup fresh parsley, roughly chopped
Zest from one lemon, save slices for serving
1 tablespoon olive oil, more for drizzling
4 teaspoons Dijon mustard
Fine sea salt and pepper to taste

Directions:

Preheat oven to 400 F. Line a baking sheet with parchment paper.

Combine chopped almonds, parsley, lemon zest, one tablespoon olive oil, and a pinch of both salt and pepper in a small bowl.

Place cod fillets on baking sheet and drizzle with olive oil and a sprinkling of salt and pepper on all sides.

Spread one teaspoon of Dijon mustard over the top of each fillet.

Gently divide and press the almond mixture over the top of each fillet.

Place fillets in oven and bake for eight to 10 minutes until the fish is opaque and flakes in the center.

Serve while still warm with a squeeze of fresh lemon.

Baked Cod with Almonds and Herbs

Sourcing Wild Cod