Almond Crusted Cod with Orange Sauce

Course: Seafood

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 468kcal

Author: Kris Longwell

The flavors in this dish work wonderfully together. We love to serve this alongside a spinach salad lightly dressed with a vibrant orange vinaigrette (see blog post for recipe).

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Ingredients

For the Sauce

1 tablespoon olive oil
½ shallot finely chopped, about ¼ cup
Zest of one orange
¼ cup orange juice
¼ cup white wine
2 tablespoon Champagne vinegar or white wine vinegar
2 tablespoon unsalted butter

For the Almond-Crusted Cod

2 lbs cod fresh, cut four fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs
1 cup almonds sliced and processed in a food processor (should still have almond bits, don't completely pulverize)
1 cup panko breadcrumbs
¼ cup Parmesan cheese
olive oil for frying, See NOTES

Instructions

Make the Sauce

In a medium-sized saucepan, heat 1 tablespoon olive oil over medium heat.
1 tablespoon olive oil
Add the shallots and cook until soft, about 3 to 5 minutes. Stir in the orange zest and cook for another minute.
½ shallot, Zest of one orange
Add the orange juice, wine, vinegar, ½ teaspoon salt, and ¼ pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
¼ cup orange juice, ¼ cup white wine, 2 tablespoon Champagne vinegar
Remove from heat and stir in the butter. Stir until butter has melted and is incorporated. Keep warm over low heat while you prepare the cod.
2 tablespoon unsalted butter

Prepare the Almond Crusted Cod

Lightly season the cod fillets with salt and pepper.
2 lbs cod, Kosher salt and freshly ground black pepper
Set up a dredging station by adding the flour in one medium-sized pan or bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper in a third medium bowl.
1 cup all-purpose flour, 2 eggs, 1 cup almonds, 1 cup panko breadcrumbs, ¼ cup Parmesan cheese
Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
In a large skillet, heat the olive oil over medium-high heat until shimmering and almost starting to smoke.
olive oil
Add the fillets and cook until golden brown on each side, about 2 to 3 minutes per side. Carefully remove from skillet.
Place a cooked fillet on each plate and spoon the sauce over the top. Serve at once passing extra sauce on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

When lightly frying the breaded cod, add enough oil to your skillet so the fillet will be about half covered (about ¼ inch deep). See the blog post for instructions on baking the fish.

It's important to use a non-stick skillet. You may need to fry the fillets in batches. You can keep cooked fillets in a low-temp oven (250°F) until all have been prepared. Keep the sauce warm over low heat until ready to serve.

The sauce can be made several hours in advance. Simply reheat over low heat. The fish can be breaded and refrigerated for up to 4 hours before frying.

Nutrition