Hope your Monday’s off to a great start! It may be Monday, but my bank account is happy today. Remember Thred Up? A few weeks back, I sent a bag with 10 items. A mix of shoes and clothes I cleared out of my closet that I hadn’t worn in a zillion years and I made quite the cash out! I still donate many things, but for my nicer things it’s a great way to recoup some of the investment.
If you follow me on Instagram, you may have noticed the plethora of fish I’ve been filling my dinner plate with these last weeks. I’ve been eating my way through the Sizzlefish stashed away in my freezer. Now that I’m doing the Whole 30 thing for gut healing, the fish stashed in my freezer has been a great and easy go to dinner for me. One of the meals I whipped up awhile back was this almond crusted sriracha cod that I’m excited to share with you guys today. It’s FabUlicious!
I kind of really love fish and always have for as long as I can remember. When I was losing weight & looking for healthier meal options, it became something I ate even more for its low calories and high protein. My body operates best on more protein, less carbs. One of the other reasons I ate more fish is for how great it makes me feel. I not only feel healthier, but also have improved performance with my workouts. After losing so much weight & conditioning my body more and more, I realized (the hard way) that I needed solid nutrition to power me through hours of daily workouts. All that training requires real, whole food and for me, that means more fish. More = better fitness. It must be true what they say about all those omegas because there’s just something about fish.
When people tell me they don’t eat fish, I don’t get it. I can’t imagine how others could not like it. I remind myself how I don’t like beef. This helps me relate to them. By the way, if you’re expecting a beef recipe. I’m sorry to tell you it may or may not ever happen. Since all the foods I post, are actually things I do eat I can’t image posting something I would not eat. Never say never. I know that may disappoint some folks, but I’m not gonna become someone I’m not just because I have this blog and show things I don’t eat myself. My guarantee to you is that all my recipes are things I eat at home like a normal person.
So the best and most important part of this recipe is the sauce. I have a little thing for sriarcha, which I’m sure you guys have picked up on. I put it on anything and everything. I learned during my weight loss that a great way to add flavor to foods without the calories was with spices, hot sauce and salsa. I love to salsa dance so it just makes sense that my food should dance too. This sauce is has deep flavor and spicy, but not hot. It’s light and creamy, perfect for a delicate & clean palate fish like cod.
Friday I’ll post the parsnip carrot mash I paired with it. You won’t want to miss that recipe. Have a lovely Monday all!
- 4 pieces frozen cod
- ⅓ cup sliced almonds
- 1 egg white
- 1 tsp spicy mustard
- 1 tsp lemon juice
- ⅔ cup walnut oil (substitute coconut oil or extra virgin olive oil)
- 3 tbsp sriracha
- 1 tsp red pepper flake
- ¼ tsp chili powder
- ¼ tsp garlic powder
- salt & pepper to taste
- In a food processor, prepare dressing by adding oil, egg white, mustard, lemon juice, garlic powder & salt/pepper
- Mix until the dressing thickens to a mayo-like consistency
- Mix red pepper flakes, chili powder & sliced almonds & hand mix
- Place cod in a glass baking dish & spread dressing on each piece
- Bake 25-30 minutes at 375
- Remove fish from oven & eat!
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