Walnut & Thyme Encrusted Cod
Clearly I’ve been majorly slacking for the past few weeks, so you’ll have to accept my apologies. I got put down by a horrendous flu that is actually still in my life. Go away. Nobody likes you, flu. I enjoy sleeping, working out and actually being able to taste my food. You make me stuffy, fat, lethargic and unable to taste. You are rude. You are relentless. GET LOST.
I’m obviously not going stir crazy at all, so don’t worry about me….
The good news is that I have a few recipes stored up from the past few weeks that I will be sharing now that staring at my computer doesn’t totally give me vertigo.
You’ve hopefully read some of my other posts on my tendency to overindulge on salmon. Sorry, I’m not sorry. Great protein source. Cooks fast. Easy to freeze and defrost…what’s not to like?
In an effort to step outside my comfort zone, I bought some cod fillets. Please note that I don’t like the word fillet because it makes me think of Fillet O’Fish at McDonald’s which makes me want to barf. I had never made cod before, but wanted to try a flaky, white fish. It was a nice change of pace (since Tyler has gently let me know he is fed up with salmon, asparagus and sweet potato fries), but honestly I still like my tried & true better.
This is a super quick, extremely healthy recipe that you can use on a Monday after an overindulgent weekend to reset yourself. Not that y’all overindulge, right?
WALNUT THYME ENCRUSTED COD FILLETS
2 cod fillets
3 T lemon juice
2 T mustard
1/2 cup walnuts
10 springs fresh thyme, stems removed
- Preheat the oven to 350 degrees.
- Roughly chop the thyme, and add it to a food processor with the 1/2 cup walnuts. Process until the mixture is fine, but crumbly.
- In a small bowl, mix the lemon juice and mustard.
- Brush each side of the cod in the lemon juice/mustard mix, then dip the fish in the walnut/thyme mix.
- Bake at 350 for approximately 15-20 minutes, or until the fish easily flakes with a fork and the walnuts are browned.