Crispy Almond and Parmesan Crusted Cod with Steamed Vegetables
in Lemon Garlic Sauce
A delicious and crispy gluten-free fish dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
25 min
A delicious and crispy gluten-free fish dish!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep coating
In a bowl, combine almond flakes, grated parmesan, chopped parsley, salt and pepper. Mix just enough for the almond flakes to break and the mixture to be even.
2 Bake fish
Preheat the oven to 220°C. Place the fish on a roasting dish and coat with almond mixture. Pour any excess coating on top. Bake in the oven for 12–15 minutes until the fish is cooked through and crispy on top.
3 Boil carrots
Peel and cut carrots to coins. Separate broccoli to florets. Pour about 2 centimeters of water to the bottom of a pot. Bring to boil and add carrot. Cook for 5 minutes, covered with a lid.
4 Add broccoli
Add broccoli and continue cooking for about 4 minutes.
5 Prepare dressing
Juice lemons and transfer 2 Tbsp of the juice to a blender. Add olive oil, garlic powder and salt. Blend until you have a smooth and creamy dressing. You can also just mix the ingredients together in a bowl. Spoon the dressing on top of the broccoli and carrots, and serve as a side with the crispy fish.