Almond Crusted Cod with a Fig Balsamic Glaze

I bought some fig jam to make a baked brie, so this week I was looking for more ways to use my fig jam. I ended up brainstorming this whole recipe revolving around the fig balsamic glaze.

The glaze is simply fig jam, balsamic vinegar, garlic, oregano and thyme.

As for the almond crusted cod, there’s a secret ingredient in there. I was also looking for a way to use leftover french fried onions so I snuck some of them into my almond bread crumb topping. Definitely not required for the recipe but if you have them laying around, add them in!

The topping also has lemon zest and juice in it which I think pairs well with the sweet glaze.

I can also picture this recipe working with other fish like flounder, tilapia or salmon.

Serves 4

Ingredients

• 1 lb cod filet

Almond Crumb Topping

• 1/2 c panko bread crumbs

• 1/2 c french fried onions (see notes)

• 1/4 c almond flour (see notes)

• 1/2 salt

• 1/2 t pepper

• 1 clove garlic, minced

• 1 t olive oil

• 1 T lemon juice

• 1/2 t lemon zest

Fig Balsamic Glaze

• 1/4 c balsamic vinegar

• 1 T fig jam

• 1 clove garlic, minced

• 1/2 t oregano

• 1/4 t thyme

Directions

1. Preheat the oven to 400.

2. In a food processor, combine all the almond crumb topping ingredients. Use half the lemon for this part and save the other half to slice for the top.

3. Drizzle your fish with olive oil and top it evenly with your crumb mixture and lemon slices. Bake for 10 minutes, turn the oven to broil and cook for an additional 2-3 minutes or until the top is crispy.

4. Meanwhile mix all the fig balsamic glaze ingredients together and bring to a simmer in a small skillet or pot. Let simmer for 5 minutes, stirring very often. Remove from the heat and let it sit so it thickens.

5. Serve fish drizzled with balsamic glaze.

Notes

Gluten-free: This recipe is gluten-free if you don’t use the french fried onions (they usually include flour).

Dairy-free: This recipe is dairy-free.

Cod: Try this recipe with another fish like flounder, tilapia or salmon.

Panko Bread Crumbs: You can also substitute with plain or seasoned bread crumbs. I used panko to keep the recipe gluten-free.

French Fried Onions: I added these in because I was trying to use what I had leftover from another recipe. If you don’t already have some and want one less thing to buy, you can use another 1/2 c of bread crumbs instead.

Almond Flour: If you don’t have almond flour or regularly use it, you can use almonds instead.

Oregano: I used fresh oregano, but you can certainly use dried.