A delicious wild caught baked almond crusted cod served with corn on the cob, heirloom tomato wedges, asparagus, half an avocado, and caulibroccoli rice, all drizzled with a flavorful lemon olive oil mixture.
1: Blend 2 tablespoons of olive oil with the juice of one lemon and 1/4 teaspoon of garlic powder.
2: Drench the cod in the lemon olive oil mixture.
3: Generously coat the cod with almond flour, salt, and black pepper.
4: Drizzle with extra olive oil.
5: Bake on a parchment lined sheet pan at 425°F for about 20 minutes until the crust is golden brown.
6: Top with fresh parsley before serving.
