HERB CRUSTED COD FILLET

Jan 14

If you grew up in Germany, you were most likely familiar with a frozen fish meal called ‘Schlemmerfilet à la bordelaise’. This was an absolute favorite among German kids. I really loved the ‘Schlemmerfilet’ but unfortunately, it contained all kinds of food additives and breadcrumbs that are not allowed on the Specific Carbohydrate Diet. Trying to recreate one of my childhood favorites, I ended up with an even more delicious dish made with fresh fish and all SCD legal ingredients. Make sure to buy high-quality fresh fish - it’s definitely worth it. The recipe only takes a short time to prepare, making it fit as a regular weeknight dinner. You can make the herb butter ahead of time, leaving out the lemon juice until you’re ready to put everything together. It pairs really well with steamed or sautéed vegetables as well as fresh salad.

INGREDIENTS
4 6 oz. pieces of cod fillet
8 tbsp soft butter
1 garlic clove, minced
1 tsp Herbes de Provence
1 cup freshly grated parmesan cheese
1 tsp sea salt
1/2 tsp onion powder
1/3 cup almond flour
1 tsp coconut flour
juice of 1/2 lemon plus more to taste

INSTRUCTIONS
Preheat the oven at 415°F / 220°C.

Add the butter, garlic, salt, Herbes de Provence, and onion powder to a mixing bowl. Using a hand mixer or stand up mixer, mix to combine well. Add the lemon juice, parmesan cheese, almond flour, and coconut flour. Work everything into the butter to form a thick paste.

Rinse the cod fillets and pat dry with a paper towel. Arrange the fillets on a rimmed baking sheet or deep baking dish, sprinkle with lemon juice, and season with salt and pepper. Spread the herb-butter paste evenly over the tops of the cod fillets.

Bake at 415°F / 220°C for 20 to 25 minutes.

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