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Cod with Crunchy Nut Crust, Fennel, and Spinach Salad
Discover a wholesome, flavorful cod recipe with a crunchy nut crust, roasted fennel, and creamy spinach yogurt salad. Gluten-free, protein-rich, and perfect for a light, nutrient-packed dinner.
Prep:
30 minutes
|
Cook:
30 minutes
4 servings
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Medium
Ingredients
4 cod fillets (fresh or frozen)
1 tsp fresh dill
4 TBSP mild olive oil, divided
1 cup unsalted mixed nuts
2 fennel bulbs
2 medium onions
2 cloves garlic
¼ cup drained SCD yogurt (or cream cheese if not following SCD)
4 cups fresh spinach
Salt and pepper to taste
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4 cod fillets (fresh or frozen)
1 tsp (5ml) fresh dill
4 TBSP (60 ml) mild olive oil, divided
100 gram unsalted mixed nuts
2 fennel bulbs
2 medium onions
2 cloves garlic
100 gram drained SCD yogurt (or cream cheese if not following SCD)
400 gram fresh spinach
Salt and pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Instructions
- Preheat the oven to 400°F (200°C). Finely chop the dill.
- In a small food processor, combine the mixed nuts, dill, and a pinch of pepper. Pulse until finely ground.
- Brush the cod fillets with 1 tablespoon (15 ml) of olive oil and coat them in the nut mixture, pressing gently so it sticks.
- Cut the fennel bulbs into wedges and toss with 1 tablespoon (15 ml) of olive oil.
- Arrange the cod and fennel on a baking sheet and bake for about 15 minutes, or until the fish flakes easily and the fennel is tender.
- Meanwhile, finely chop the onions and garlic. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté for about 2 minutes until soft and fragrant.
- Transfer the onion-garlic mixture to a food processor, blend until smooth, then stir in the yogurt. Season with pepper and salt to taste. Add a little water if the dressing is too thick.
- Toss the spinach with the yogurt dressing until evenly coated.
- Remove the fish and fennel from the oven. Serve them on plates with the spinach salad on the side.
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Nutritional Info
Storage
Notes
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