Wild caught baked almond crusted cod with corn on the cob, ripe heirloom tomato wedges, asparagus, half an avocado and caulibroccoli rice. This was definitely a delicious flavorful and nourishing dinner.
For the almond crusted cod I blended 2 tablespoons extra virgin olive oil with juice of one lemon and about 1/4 tsp. garlic powder. Drenched the cod in the lemon olive oil mixture then generously coated with almond flour, salt and black pepper. Added an extra drizzle of evoo then baked on 425 F on a parchment lined sheet pan for about 20 minutes until the almond crust was golden brown. Topped with fresh parsley.
