Crispy, tender cod is baked in a garlicky lemon sauce for a Mediterranean-style fish fry!
Cod is a mild, buttery fish that takes on any flavors you throw its way, including this combination of bright lemon, smoky spices, and parsley. Plus, cod has a good nutritional profile. It’s high in protein, vitamins, and minerals, and doesn’t contain high amounts of mercury.
To get a nice crispy crust on the cod, we created an easy, egg-free dredging station. First, pat the cod dry, then dunk in a mixture of lemon juice, olive oil, and coconut oil. Then, transfer to a dish with almond flour and spices. The wet mixture helps the dry ingredients stick to the fish, so they’ll crisp up nicely when cooked. You should have some lemon sauce remaining. Add the minced garlic to the sauce and whisk until combined, then set aside.
Next, brown the fillets in a cast iron skillet for a few minutes on each side—just long enough to create a crust. Pour that lovely garlicky lemon sauce over the top, then add to a preheated oven and bake until flaky. Serve alongside sauteed spinach, or your side dish of choice!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.
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