Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables

Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes

INGREDIENTS

Roasted Vegetables

• 2 oz Oil (Grapeseed or Blend)
• 2 oz Sherry Vinegar
• 1 oz Honey
• ½ Onion sliced
• 6 ea Tri Color Carrots, Sliced on a Bias
• ½ ea Fennel Bulb, Sliced Thin
• ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

• 4 oz Marcona Almonds
• 1 ea Navel Orange, peeled and sliced thin
• 2 ea Clementines
• 1 bunch Arugula
• 1 oz Evoo
• 1 Lemon, juiced
• 1 ea Navel Orange, juiced
• 2 Tbsp Parsley, chopped

Almond Crusted Cod

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.

Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.

Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.

To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.

How to Pan Roast Almond Panko Fish

This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .

INGREDIENTS

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

INSTRUCTIONS

Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.

Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

After fish has been thinly coated place in panko-almond mixture to cover flesh side.

Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

Heat oil and butter until butter is foaming.

Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

Flip filet and place pan in the oven for 8-9 minutes.

Enjoy!

Photo Credit: Paige Jones Photography 

Coconut & Pear Butternut Squash Soup Recipe

This week Jason is sharing his Coconut & Pear Butternut Squash Soup Recipe over at Yours is the Earth. It's the perfect Autumn soup...AND it's gluten and dairy free.

-Jamie