Hey there!


How was everyones 4th of July? Did you see any fireworks? There are a lot of areas now that don’t allow them. I can’t really blame them. They are pretty dangerous, but they are still a lot of fun to watch. We haven’t seen them for the last two years –> hello baby. He can’t stay awake later than 8pm, so that doesn’t work out so well for a 9:30 pm fireworks show! Maybe next year he will be able to stay awake for it.



As you all may know by now, I married into a Norwegian family. Norwegians constantly are eating fish and potatoes. Usually they will boil cod or fry it up. I wanted to try a healthier version using coconut oil, spelt flour and almond meal.



I honestly think I like this version way better than the original version. The almond meal just gives the cod such a nice sweet, nutty crunch. And the coconut oil gives it a lovely tropical flavor. Add a dash of lemon juice and man oh man you have yourself an incredibly satisfying meal!


Almond Crusted Cod
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 3
  • (3) 4-6 ounce cod filets
  • 1/4 cup spelt flour
  • 1/2 cup almond meal
  • 1 large egg, whisked
  • 1/2 teaspoon seasoning salt (I used Santa Maria from Whole Foods Market)
  • 1 lemon
  • 1 1/2 tablespoons coconut oil
  • Additional salt and pepper to taste
  1. Take out two plates and one bowl
  2. On one plate mix the almond meal and 1/4 teaspoon of the seasoning salt
  3. On the second plate add the flour and the remaining 1/4 teaspoon of the seasoning salt
  4. In the bowl, whisk the egg
  5. After patting the cod dry, coat each one in the spelt flour, then coat it in the egg and finally coat each in almond meal
  6. Add the coconut oil to the pan and turn the heat to medium
  7. Add the crusted cod to the pan and cook for about 3 minutes on each side until lightly browned
  8. Remove from the pan immediately, so it doesn’t continue to cook and serve with your favorite veggies and potatoes!


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