Cod Almondine with Shoestring Sweet Potato Fries!

Hello, friends! Happy Wednesday, and welcome to another edition of sharing my absolute favorite dish I made this week!

I’m going to be honest: following the Specific Carb Diet (SCD) can be tough for one reason: carbs. Granted, it has saved my life, kept my Ulcerative Colitis in remission for over ten years, and is a literal God-send…BUT, the fact remains: I miss carbs.

The SCD is strictly grain free, which means that all the carby goodies that one knows and loves are “buh-bye”…unless, of course, I decide to get creative and improvise in the kitchen to create a grain-free-copycat recipe!

Which is exactly what I did with this recipe!

I had a real hankering for something breaded, and frankly…deep fried. Something like the classic, Wisconsin lake-town staple: a Friday night FISH FRY!

So…that is precisely what I created. Only this recipe is made with almond flour breading, is “keto” for all you whippersnappers out there following that eating style, and absolutely knocked my socks off with how amazingly delicious it was!!

But not only was it delicious, but it was SO healthy, and FILLING!!

Using a breading of literally ground up almonds, not only boosts the protein and nutrition factors and tastes AMAZING, but it ALSO makes it super filling. In a good way!

I made two versions of this. One for me, and one for my grain-eating gentleman friend. His, we had fun making SHOESTRING SWEET POTATO FRIES! Holy cow- were they a treat! (So I hear 😉 )

For that, I used my spiralizer, and unfortunately, the only way to achieve the super fine shoe string texture is to use one, but I highly highly suggest making the investment in a spiralizer! I use mine at least twice a week!

Anywho — onto the recipe!!

Here’s What You Need: (Serves 2)

1/2 lb cod fish, cut into 1 inch fillets (I got 3 fillets from my piece of fish)

Breading:
1 cup almond flour
1 tsp salt
fresh cracked pepper
1 Tbsp fresh rosemary, minced

1 egg, beaten
juice of 1/2 lemon
salt and pepper

Bundle of asparagus, ends trimmed

1 small sweet potato per person, spiralized
olive oil
spice of choice: (plain, chili powder, cumin, italian seasoning, garlic powder, etc. I used chili powder)

Sun-dried tomato pesto…I used store bought

Tools:
Spiralizer – this is the one I have and LOVE
Nonstick Tin Foil (This is imperative)
Two baking sheets
Two mixing bowls
Fish spatula

Directions:
Preheat the oven to 425 degrees F. First, spiralize your sweet potato using the thinnest setting. On a baking sheet lined with NONSTICK tinfoil (this is imperative), spread out your shoestring sweet potatoes in a single layer. Toss with 1-2 Tbsp olive oil, salt and pepper, and any other spices you wish: I used 1 tsp chili powder. Bake for 20 minutes, stirring once, halfway through. Watch these though – they can burn quite easily!

While those are baking, assemble your breading station. You’ll need one bowl with the dry ingredients (almond flour, salt and pepper and rosemary), and one bowl with the egg, lemon juice, salt and pepper. Also, line another baking sheet with NONSTICK tin foil. (Again, being nonstick is important.)

Cut your cod into 3, one-inch fillets. Place your filet into the egg wash, and coat it. Then, place it into the dry ingredients, and thoroughly coat it. Then, carefully place it on the baking tray. Once you have “breaded” all three fillets, pack any remaining almond flour onto the filets. Then, spray or drizzle them with olive oil. (Warning: if you spray them, it can get a little messy with the loose almond flour going flying!) Bake for 15 minutes, carefully flipping once, half way through.

Finally, make the asparagus by tossing it with olive oil, salt and pepper, and baking in a single layer on a baking sheet for 15 minutes, flipping once, halfway through.

To assemble, place your bed of shoestring fries on a plate. Top with the asparagus, and finally, one of the fillets. Serve the pesto on the side, as well as a lemon wedge to squeeze on the flesh of the fish.

OH MY GOSH this was AMAZING!!!!!!!

I kid you not, this was one of the most delicious things I’ve eaten in QUITE a while! Something miraculous happens to the almond flour in the oven: it gets toasted and roasted and it becomes the most ultimate of nutty, golden brown deliciousness! But the best part is the fresh rosemary in the breading. It really is pronounced, and gives it this beautiful herby undertone to the rich nuttiness.

And the little extra toasted “crunchies” that formed around the sides of the fillet were so delightful! They were extra salty and sung with the flavor of olive oil! Those were my favor part!

But the shoestring fries stole the show! Not only were they super whimsical, but the crunchy texture was the perfect match for the breaded fish and the chewy asparagus. Not to mention, they made for a beautiful plate!

I also loved the pesto! It was a little too “vegetabley” for my gentleman friend, but I absolutely loved it. It’s all whole-food ingredients and SCD/Paleo/Keto/Vegan friendly…((Not sponsored)) …you can get it here. I will be repurchasing.

So there you have it, sports fans! What a fabulous meal. I absolutely loved it! My tummy is still singing from it!

And I’m serious, definitely consider purchasing a spiralizer. I love mine. I use it for cutting apples, making zucchini tornadoes and vegetable noodles. It makes eating veggies and fruit a lot of fun.

That and NONSTICK tinfoil. Imperative to this recipe.

Give it a go! Let me know how it goes! And tag me in a photo on Instagram of your success!

See ya tomorrow!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

TAKE ME TO THE B³ STORE!

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