Almond-Crusted Cod with Green Olive Salsa

Mild-tasting cod is served over nutty arugula, earthy lentils and topped off with a piquant salsa. The textures and flavors in this easy dish play off each other beautifully.
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Almond-Crusted Cod with Green Olive Salsa image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/2 cup green lentils, rinsed
  • 1/4 cup diced red onion, 
plus 2 tbsp minced, divided
  • 1/4 tsp sea salt
  • 1/4 cup coarsely chopped green pimento-stuffed olives (martini olives)
  • 1/4 cup chopped 
fresh flat-leaf parsley
  • 1 tbsp chopped 
drained capers
  • 1 tbsp red wine vinegar (TRY: Eden Foods Red 
Wine Vinegar)
  • 2 tbsp plus 4 tsp extra-virgin olive oil, divided
  • 4 5-oz skinless cod fillets, about ¾ inch thick
  • 1 large egg white, 
lightly beaten
  • 1/4 cup sliced unsalted almonds
  • 4 cups loosely packed arugula

Preparation

  1. To a small saucepan on medium-high, add lentils, diced onion, salt and 1 cup water and bring to a boil. Reduce to a simmer, cover and cook until lentils are tender, about 25 minutes. Drain and set aside to cool.
  2. Meanwhile, in a medium bowl, combine minced onion, olives, parsley, capers, vinegar and 2 tbsp oil; set aside.
  3. Brush top (skinless side) of fish with egg white. Press almonds evenly over top of fish. In a very large skillet on medium, heat remaining 4 tsp oil. Add fish, crusted side down, and cook until almonds are toasted, 2 to 3 minutes. Carefully turn and continue cooking until fish is cooked through, 3 to 4 minutes.
  4. Arrange arugula on plates or a platter and top with lentils. Arrange fish over lentils and spoon on olive mixture.

Nutrition Information

  • Serving Size: 1 fish fillet, 1 cup arugula, 1/4 cup lentils, 2 1/2 tbsp olive mixture
  • Calories: 344
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 54 mg
  • Fat Content: 16 g
  • Fiber Content: 5 g
  • Protein Content: 31 g
  • Saturated Fat Content: 16 g
  • Sodium Content: 477 mg
  • Sugar Content: 2 g
  • Trans Fat Content: 2.5 g