How to make Almond-Crusted Cod and Roasted Carrots
Prep time: 15 minutes | Cook time: 45 minutes| Serves 4
Nonstick cooking spray
1 pound cod fillets (4 ounces each)
½ cup almond flour
3 tablespoons cornstarch
¼ teaspoon salt
Freshly ground black pepper
2 large eggs
3 medium carrots, peeled
1 pound cod fillets (4 ounces each)
½ cup almond flour
3 tablespoons cornstarch
¼ teaspoon salt
Freshly ground black pepper
2 large eggs
3 medium carrots, peeled
1.Preheat
the oven to 400°F. Line a baking sheet with parchment paper
2.Blot
the cod dry with paper towels and slice into 4-ounce pieces. Set
3.Place
the almond flour on a medium plate. On another plate, combine
well.
well.
4.Dip
to coat each piece of cod in the cornstarch and salt mixture, then the
on the lined baking sheet and repeat for other remaining cod pieces. Set
aside.
on the lined baking sheet and repeat for other remaining cod pieces. Set
aside.
5.Slice
the carrots into ½-inch-thick and 4-inch-long French fry–like pieces
6.Bake
for 25 to 30 minutes, flipping the carrots and fish halfway through
minutes, use a large spatula to remove the fish from the baking sheet and
set aside.
minutes, use a large spatula to remove the fish from the baking sheet and
set aside.
7.Continue
to bake the carrots for another 15 minutes, until browned and tender. Remove from the heat and
serve the cod and carrots together.
Per Serving(3 tablespoons):
Calories: 270; Protein: 33g; Fat: 11g; Carbohydrates: 14g; Fiber: 3g; Sugar: 4g; Sodium: 395mg
Calories: 270; Protein: 33g; Fat: 11g; Carbohydrates: 14g; Fiber: 3g; Sugar: 4g; Sodium: 395mg
