Post by barb43 on Jun 5, 2019 3:30:19 GMT
Baked Almond-Crusted Cod with Lemon-Yogurt Dill Sauce
From Patricia Conte, Brit & Co.
Serves 2
Ingredients:
* 1 container of Single-Serving Plain Greek Yogurt (I used almost 2 containers)
* 1 Tbsp Lemon Juice (I used more, to taste)
* 3 Tbsp Fresh Dill (I used twice this much)
* Salt & Pepper to taste
* 1/4 cup Ground Almonds (I used thin-sliced almonds that broke easily in my hands; used 'almost' 1/2 cup)
* 3 Tbsp Fresh-Grated Parmesan (I used about 3 ozs)
* 3 Tbsp Breadcrumbs or Almond Meal (I used Panko Breadcrumbs and used a 1/2 cup)
* 2 4-oz Cod Fillets (I used 4 4-oz Cod Fillets, which is why I used the amounts in parentheses)
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Add a piece of parchment paper to a baking pan and set aside.
2. To make the Lemon-Yogurt Dill Sauce, add 3 tablespoons of the Greek yogurt to a small bowl. Add the lemon juice and half the dill. Season with a pinch of salt and stir to combine. Refrigerate until ready to use.
3. Add the almonds to a food processor and pulse until small pieces form. Add the almonds, Parmesan, breadcrumbs, and half the dill to a bowl and toss to combine. Season with a bit of black pepper.
4. Season each piece of the cod with salt and pepper. Place on the parchment-covered baking pan.
5. Use a small brush to apply a thin layer of the remaining yogurt over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks.
6. Bake for 9-12 minutes, depending on how thick your fillets are, or until the fish flakes easily.
7. Serve warm with a side of your favorite vegetables, and the lemon-yogurt dill sauce on the side.
What I did differently:
1. Spray the bottom of an 8" X 8" glass baking dish and set aside
2. This Lemon-Yogurt Dill Sauce is awesome! I used a 1/2 cup of Plain Greek Yogurt with at least 2 Tbsp lemon juice, but taste it to see what you like. I added a lot more dill than what's in the ingredients list. Rub the little fluffy pieces between your fingers, or grind it gently in a small mortar
3. I broke the thin almond slices into smaller pieces between my fingers. I omitted the dill in this step.
4. After seasoning with salt & pepper, I placed each cod fillet into the greased glass baking pan.
5. I didn't have a brush so I used a butter knife to lightly "butter" the tops & sides of each cod fillet. Then I used my fingers and gently pressed the almond mixture all over the tops & sides of each cod fillet. It's surprising how well this almond mix will stick in the yogurt if done carefully.
6. It took a much longer baking time before the cod fillets were done and flaky. I checked them after 8 minutes, after an additional 10 minutes, and finally, after another 10 minutes. The fillets were done at that point & were a flaky pale - almost clear - to white in color.
7. I served the fillets with the lemon-yogurt dill sauce (in place of tartar sauce) - and that half cup of yogurt I used in this sauce was barely enough for 4 cod fillets. Next time I will probably use 1 cup of Plain Greek Yogurt and build the sauce based on that amount. I heated up a can of green beans to go along with the fillets.
Note: This sounds like a fussy, time-consuming recipe, but it went fast, and we were so pleased with the result that we will make this dish a couple of times a month!
From Patricia Conte, Brit & Co.
Serves 2
Ingredients:
* 1 container of Single-Serving Plain Greek Yogurt (I used almost 2 containers)
* 1 Tbsp Lemon Juice (I used more, to taste)
* 3 Tbsp Fresh Dill (I used twice this much)
* Salt & Pepper to taste
* 1/4 cup Ground Almonds (I used thin-sliced almonds that broke easily in my hands; used 'almost' 1/2 cup)
* 3 Tbsp Fresh-Grated Parmesan (I used about 3 ozs)
* 3 Tbsp Breadcrumbs or Almond Meal (I used Panko Breadcrumbs and used a 1/2 cup)
* 2 4-oz Cod Fillets (I used 4 4-oz Cod Fillets, which is why I used the amounts in parentheses)
Instructions:
1. Preheat oven to 400 degrees Fahrenheit. Add a piece of parchment paper to a baking pan and set aside.
2. To make the Lemon-Yogurt Dill Sauce, add 3 tablespoons of the Greek yogurt to a small bowl. Add the lemon juice and half the dill. Season with a pinch of salt and stir to combine. Refrigerate until ready to use.
3. Add the almonds to a food processor and pulse until small pieces form. Add the almonds, Parmesan, breadcrumbs, and half the dill to a bowl and toss to combine. Season with a bit of black pepper.
4. Season each piece of the cod with salt and pepper. Place on the parchment-covered baking pan.
5. Use a small brush to apply a thin layer of the remaining yogurt over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks.
6. Bake for 9-12 minutes, depending on how thick your fillets are, or until the fish flakes easily.
7. Serve warm with a side of your favorite vegetables, and the lemon-yogurt dill sauce on the side.
What I did differently:
1. Spray the bottom of an 8" X 8" glass baking dish and set aside
2. This Lemon-Yogurt Dill Sauce is awesome! I used a 1/2 cup of Plain Greek Yogurt with at least 2 Tbsp lemon juice, but taste it to see what you like. I added a lot more dill than what's in the ingredients list. Rub the little fluffy pieces between your fingers, or grind it gently in a small mortar
3. I broke the thin almond slices into smaller pieces between my fingers. I omitted the dill in this step.
4. After seasoning with salt & pepper, I placed each cod fillet into the greased glass baking pan.
5. I didn't have a brush so I used a butter knife to lightly "butter" the tops & sides of each cod fillet. Then I used my fingers and gently pressed the almond mixture all over the tops & sides of each cod fillet. It's surprising how well this almond mix will stick in the yogurt if done carefully.
6. It took a much longer baking time before the cod fillets were done and flaky. I checked them after 8 minutes, after an additional 10 minutes, and finally, after another 10 minutes. The fillets were done at that point & were a flaky pale - almost clear - to white in color.
7. I served the fillets with the lemon-yogurt dill sauce (in place of tartar sauce) - and that half cup of yogurt I used in this sauce was barely enough for 4 cod fillets. Next time I will probably use 1 cup of Plain Greek Yogurt and build the sauce based on that amount. I heated up a can of green beans to go along with the fillets.
Note: This sounds like a fussy, time-consuming recipe, but it went fast, and we were so pleased with the result that we will make this dish a couple of times a month!