Macadamia Crusted Cod

I found this recipe while looking for a great paleo way to cook the cod I had thawing in my refrigerator. This recipe was great, because it used a lot of the ingredients I already had laying around.

I found it on PaleoGirls.com, a favorite recipe site of mine. Joey, the author of PaeloGirls.com, referenced it from, yet, another site, so you know it's good!

Ingredients:
1 lb. white fish fillets (Cod, Halibut, Sturgeon)
2 egg whites
1-2 TBS unsweetened coconut (or almond milk)
1 cup nuts (macadamia, hazelnuts, or almonds)
1 orange (for zest and garnish)
3 TBS fresh parsley, or 1 TBS dried parsley
salt and pepper, to taste

Directions:
Preheat your oven to 350 degrees F. Grease your baking dish with coconut oil.

Chop your nuts to form the "crust" consistency, either with a knife or with a food processor. Pour into "dry" ingredient bowl. Add orange zest from about half of the orange. Add parsley, salt, and pepper to taste.

Mix the egg whites and coconut milk in a shallow, wide bowl.  Now you are ready to get your fish in the pan for cooking!

Thoroughly coat the fish in the egg/coconut milk solution. Then, place the fish in the nut mixture, firmly pressing the nuts into the fish. Once coated, transfer to greased pan. Bake in the oven for about 15 to 20 minutes, depending upon thickness of fish.

Before baking, the cod is thoroughly coated.

This was pretty simple to toss together, and looked like a lot more effort was required. I especially loved that I had almost all of the ingredients in my fridge, save for the orange.

Fresh from the oven! Yum-o!

Serve with your favorite veggie; I chose broccolini.

Cooks Tips:

• Be careful not to over process the nuts, or else you will end up with nut butter, like I did. :) Due to this unfortunate circumstance, I used a mix of almonds and macadamia nuts. On a good note, I now have fresh macadamia nut butter!

• My fish varied in thickness, so some fillets were done in 15 minutes, others took a bit longer.