Baked Lemon-Almond Cod

By: Dorine Lam, RDN, MS, MPH

The tanginess from the lemon really makes this recipe a mouth watering experience. Serve with some stir-fry sugar snap peas and baked sweet potatoes.

1 lb of cod fillets – divide into 4 fillets

Ingredients A:

  • 1/4 cup butter – melted
  • 4 tbsp lemon juice
  • 1 piece of lemon peel

Ingredients B:

  • 1/2 cup Almond Meal Flour
  • 1 tsp salt
  • 1/2 tsp pepper

Paprika for dusting


  1. Melt the butter in a small saucepan on low heat.
  2. Add lemon juice and lemon peel.Move from heat.
  3. Combine together Ingredients B on a plate.
  4. Dip each cod fillet into the Ingredient A mixture and then coat the fish well with Ingredients B.
  5. Place all the fillets into a baking dish. Pour the rest of the Ingredients B to the top of the fish fillets.
  6. Spoon the remaining Ingredient A over the top of each fish fillets.
  7. Sprinkle each fillet with paprika for color.
  8. Cook the fish until it becomes flaky – usually 25-30 minutes in a 350 degree oven.
  9. Sprinkle some parsley on top and serve with lemon wedges.

Serve: 4

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.