Baked Almond Crusted Cod With Sauteed Bok Choy and Bell Peppers

Baked Almond-Crusted Cod With Sauteed Bok Choy and Bell Peppers

Baked Almond-Crusted Cod With Sauteed Bok Choy and Bell Peppers

20 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 sprigs rosemary leaves minced
  • 2 sprigs parsley leaves minced
  • 2 sprigs oregano leaves minced
  • 1/2 cup stone ground mustard
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons avocado oil
  • 2 pounds fresh Rock Cod filets
  • 2 red bell peppers thinly sliced
  • 6 baby bok choy stems and leaves separated and coarsely chopped
  • 1 lemon sliced into wedges
Instructions

Heat oven to 350F.In a small bowl, mix half the herbs, mustard, apple cider vinegar, and a pinch of salt and pepper until all ingredients are fully incorporated.Grease a 9 x13 inch baking dish or pan with 1 tablespoon of the avocado oil and place the fish on top.

Spread an even layer of the mustard mixture over the top of each fillet. Evenly distribute slivered almonds on top of each fillet.

Drizzle a thin layer of avocado oil and another pinch of salt over the almonds.

Transfer to the oven and bake until the fish is flakey and opaque, about 10 minutes. Then broil for 2 minutes to brown slightly. Quickly remove from the oven.In a large frying pan over medium-high heat, warm 2 tablespoons of avocado oil.

Add pepper and bok choy stems and cook, stirring, until softened, about 2 minutes.

Add the bok choy leaves and cook until wilted, about 1 minute.

Remove from the heat and stir in a few generous pinches of salt and pepper.Plate in large bowls with the veggies on the bottom with the fish on top. Spoon the juices from the baking dish over the fish.

Garnish with a slice of lemon and remaining fresh chopped herbs.

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