Prevention RD's Cooking and Baking with Almond Flour by Nicole Morrissey

Author:Nicole Morrissey [Morrissey, Nicole]
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2013-12-31T21:00:00+00:00

Cook’s Comment:

In place of using an egg, almond flour acts as the “binder” to keep this bake easy to serve in single pieces.

Baked Cod with Dill Aioli

Aioli

2 tablespoons light mayonnaise

2 tablespoons nonfat plain Greek yogurt

1 garlic clove, minced

1 tablespoon fresh dill, minced

¼ teaspoon ground black pepper

1 teaspoon extra-virgin olive oil

Fish

3 (5 oz.) cod filets

½ cup almond flour

¼ teaspoon garlic powder

1 tablespoon grated Parmesan cheese

1 tablespoon flat-leaf parsley, minced

⅛ teaspoon salt

⅛ teaspoon ground black pepper

Olive oil mister

Directions:

Preheat oven to 425° F. Line a baking sheet with parchment and set aside.

In a small dish, combine all of the aioli ingredients and mix well; set aside.

Blot the cod on paper towels to absorb excess moisture.

Combine the almond flour, garlic powder, Parmesan, parsley, salt, and pepper in a shallow dish; mix to combine well. Dredge each cod filet in the almond flour mixture, coating both sides of the fish. Repeat with remaining filets and transfer cod to the baking sheet. Mist the filets with olive oil.

Bake fish 12–14 minutes or until slightly browned and fish is flaky. Serve hot with aioli to accompany.

Yield: 3 servings with 1½ tablespoons aioli each

Nutrition Information (per serving):

272 calories; 14.3 g. fat; 55 mg. cholesterol; 334 mg. sodium; 5.3 g. carbohydrate; 2.0 g. fiber; 30.7 g. protein; 1.0 g. sugar

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