Simple Baked Almond Crusted Cod
If you’re looking for a delicious, low-sugar dinner recipe that’s packed with flavor, my baked Almond Crusted Cod is the perfect choice! This flaky white fish is coated in a crunchy almond crust and fresh herbs, giving you a nutritious and gluten-free alternative to traditional breadcrumb coatings. Whether you’re aiming for a lighter weeknight meal or a standout dish to impress your guests, this almond-crusted cod is sure to be a new favorite.

Why this recipe works
- Like my Rosemary Salmon and my Pan Seared Sea Bass, this Almond Crusted Cod will be on your table in under 30 minutes!
- The clean ingredients are perfect for anyone who has to watch their carb intake.
- It’s an elegant recipe that can be enjoyed with side dish favorites such as Cumin Roasted Sweet Potatoes, Brown Rice and Quinoa Pilaf or my Dairy Free Root Vegetable Mash.
Be sure to check out my other fish recipes such as my Blackened Mahi Mahi with Mango Salsa or my Sheet Pan Honey Salmon. This recipe is inspired by a Mustard Crusted Salmon recipe I learned from Williams Sonoma.
Ingredients
This simple dish only uses a few ingredients.

- Cod fillets. I suggest the cod fillets from Trader Joe’s or any precut one. You can also use frozen cod fillets and let them thaw out.
- Dijon mustard. (no sugar)
- Extra-virgin olive oil.
- Ghee. Ghee is great for heart health and is also anti inflammatory. It’s considered a healthy fat but since it is high in fat, 2-3 teaspoons is perfect for this recipe.
- Almonds. Unsalted almonds are best. I suggest whole almonds and chopping them up yourself (or using a food processor) but slivered almonds works as well.
- Fresh parsley. Italian or regular works.
- Kosher salt and black pepper as needed.
How to make this Almond Crusted Cod Recipe
Step One: Prep the fish fillet: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Pat cod fillets dry with a paper towel if needed. Place the cod on the prepared baking sheet. Brush with the dijon mustard.
Step Two: Season: Drizzle the olive oil and ghee over the top of the fillets and add the crushed almonds and parsley. Season with salt and pepper.
Step Three: Bake: Place in the oven for 15 minutes or until the fish is flaky and the almond crust is golden brown. Remove from the oven when done and serve immediately.


Storage and reheating
Store any leftovers in an airtight container in the fridge for up to 2 days.

Helpful tips for this almond crusted baked cod
- Add a touch of lemon or lemon zest for acidity. You can place lemon slices on top or just squeeze some when done.
- Use chopped raw almonds ( this is the secret ingredient) as they will give a nice crunch and will keep their texture while baking.
- Be sure not to over bake. This will cause the fish to dry out.
- Though this can be stored and reheated, fish always tastes the best when it’s fresh out of the oven.
- A good replacement for cod is a firm fish such as mahi mahi or sea bass.
- Use parmesan cheese and add ground almonds to make an almond parmesan crusted cod.
What to serve with cod
This almond crusted cod recipe is great as a low carb family dinner or a special date night. You can serve it with starches like roasted red potatoes, sweet potatoes, rice such as my turmeric garlic rice, vegetables like green beans, rosemary carrots or roasted brussel sprouts or even add red peppers to the baking sheet. Pair with your favorite white wine for a complete meal.

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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Baked cod is one of my favorite ways to enjoy fish. The flaky and buttery texture of the fish is amazing and cod is packed with nutrients like fatty acids and iodine which is great for thyroid function. I hope you enjoy this recipe!

Simple Baked Almond Crusted Cod
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Equipment
Ingredients
- 1 pound cod fillets
- 2 teaspoons extra virgin olive oil
- 2-3 teaspoons ghee melted
- 1/4 cup dijon mustard
- 1/2 cup unsalted almonds chopped
- 1/4-1/2 cup parsley
- kosher salt and black pepper as needed
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Pat cod fillets dry with a paper towel if needed. Place the cod on the prepared baking sheet. Brush with the dijon mustard.
- Drizzle the olive oil and ghee over the top of the fillets and add the crushed almonds and parsley. Season with salt and pepper.
- Place in the oven for 15 minutes or until the fish is flaky and the almond crust is golden brown.
Notes
- Add a touch of lemon or lemon zest for acidity. You can place lemon slices on top or just squeeze some when done.
- Use chopped raw almonds ( this is the secret ingredient) as they will give a nice crunch and will keep their texture while baking.
- Be sure not to over bake. This will cause the fish to dry out.
- Though this can be stored and reheated, fish always tastes the best when it’s fresh out of the oven.
- A good replacement for cod is a firm fish such as mahi mahi or sea bass.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .