ByTiffany McCauley
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This delicious walnut-crusted cod recipe is the perfect way to ensure you are getting enough healthy fats in your day!
These days, cod is a favorite fish in our house. Not because it’s better than salmon or shrimp, but because it’s so versatile and will take on almost any flavor you add to it. It’s like a blank slate just waiting for something wonderful to be added.
So recently, I had some walnuts I wanted to use up and thought I would try using it as a breading for my cod. I didn’t “bread” the fish on both sides, but rather just packed the walnut mix over the top of the fish. I did this because the last time I “breaded” fish with nuts, I did it on both sides, and it was much harder to get the fish to cook all the way. So this time, I did it only on the top, and my problem was solved!
We had a delicious meal of walnut-topped cod with veggies. It was filling and satisfying, to say the least. Even Mini Chef ate up with enthusiasm!
More Healthy Seafood Recipes
- Charmoula Cod
- Tuna Patties
Walnut-Crusted Cod Recipe Card
Walnut Crusted Cod
A delicious way to get healthy fats into your eating plan!
4.67 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 3 servings
Calories: 323kcal
Ingredients
- 1 lb. wild cod (fresh or frozen/thawed)
- ¾ cups walnut pieces
- 1 tsp. onion powder
- 1 tbsp. lemon zest
- fresh lemon wedges for serving
- fresh, chopped parsley for garnish
- salt as needed after cooking
US Customary – Metric
Instructions
Put the walnuts in a food processor and blend until you have a nice almond meal. It doesn't have to be too finely ground, just evenly ground. You actually don't want to overdo it with the processor or you might end up with walnut butter instead!
Add in the onion powder and lemon zest and pulse several times with the processor to mix them in.
Place the fish on a plate and pack on the walnut topping. It will become slightly moist and sticky but it will still be workable. You do not have to cover the fillet entirely, and do not coat both sides of the fish (it won’t bake properly). This is meant to be a topping, not a breading.
When the top of the cod is covered, transfer to a baking dish.
Bake at 350 F. for about 20-25 minutes or until the fish is fully cooked. Baking time will vary a bit by oven.
Then turn your oven to broil and continue cooking for another 5-10 minutes, or until the walnuts are golden brown from roasting.
Transfer to a plate and allow to cool slightly.
Serve with some fresh lemon juice (wedges) and some fresh, chopped parsley for garnish. Season with salt as needed.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.33the recipe | Calories: 323kcal | Carbohydrates: 6g | Protein: 31g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 83mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 8.7mg | Calcium: 66mg | Iron: 1.5mg
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Wonderful recipe! Just tried this for tonight’s dinner! Only thing different is I couldn’t leave it with broiler longer than 2 min for my oven as it only has high broil function. I loved it! Served it with pan fried zucchini and pan fried summer squash! I will definitely make this again! Fresh lemon wedges are a must; just so good with cod!Reply
Anne – Yay! I’m so happy you enjoyed it! 😀 Thanks so much for letting me know!
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