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.

Prep Time
30 min
Cook Time
35 min
65 min


  • 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


  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.

Related: Why Eating the Mediterranean Diet Makes Sense

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g