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5.0 from 42 votes

Almond Crusted Cod with Orange Sauce

The flavors in this dish work wonderfully together. We love to serve this alongside a spinach salad lightly dressed with a vibrant orange vinaigrette (see blog post for recipe).

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 468 kcal
Cuisine: American

Ingredients

For the Sauce
  • 1 tablespoon olive oil
  • ½ shallot finely chopped, about ¼ cup
  • Zest of one orange
  • ¼ cup orange juice
  • ¼ cup white wine
  • 2 tablespoon champagne vinegar or white wine vinegar
  • 2 tablespoon unsalted butter
ALMOND CRUSTED COD
  • 2 lbs cod fresh, cut four fillets
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup almonds sliced and processed in a food processor (should still have almond bits, don't completely pulverize)
  • 1 cup panko breadcrumbs
  • ¼ cup Parmesan Cheese
  • olive oil for frying, See NOTES

Instructions

Make the Sauce
    Cup of Yum
  1. In a medium-sized saucepan, heat 1 tablespoon olive oil over medium heat.
  2. Add the shallots and cook until soft, about 3 to 5 minutes. Stir in the orange zest and cook for another minute.
  3. Add the orange juice, wine, vinegar, ½ teaspoon salt, and ¼ pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
  4. Remove from heat and stir in the butter. Stir until butter has melted and is incorporated. Keep warm over low heat while you prepare the cod.
Prepare the Almond Crusted Cod
  1. Lightly season the cod fillets with salt and pepper.
  2. Set up a dredging station by adding the flour in one medium-sized pan or bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper in a third medium bowl.
  3. Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
  4. In a large skillet, heat the olive oil over medium-high heat until shimmering and almost starting to smoke.
  5. Add the fillets and cook until golden brown on each side, about 2 to 3 minutes per side. Carefully remove from skillet.
  6. Place a cooked fillet on each plate and spoon the sauce over the top. Serve at once passing extra sauce on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • When lightly frying the breaded cod, add enough oil to your skillet so the fillet will be about half covered (about ¼ inch deep). See the blog post for instructions on baking the fish. 
  • It's important to use a non-stick skillet. You may need to fry the fillets in batches. You can keep cooked fillets in a low-temp oven (250°F) until all have been prepared. Keep the sauce warm over low heat until ready to serve. 
  • The sauce can be made several hours in advance. Simply reheat over low heat. The fish can be breaded and refrigerated for up to 4 hours before frying. 

Nutrition Information

Calories 468kcal (23%) Carbohydrates 45g (15%) Protein 58g (116%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 199mg (66%) Sodium 367mg (15%) Potassium 1354mg (39%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 465IU (9%) Vitamin C 10mg (11%) Calcium 257mg (26%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 45g 15%
Protein 58g 116%
Fat 16g 25%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 199mg 66%
Sodium 367mg 15%
Potassium 1354mg 29%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 465IU 9%
Vitamin C 10mg 11%
Calcium 257mg 26%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.