Keto Cod in Herb and Walnut Crust

Indulge in the savory crunch of this Keto Cod in Herb and Walnut Crust, a perfect symphony of flavors that will make your taste buds dance. This dish is not only low in carbs but also rich in healthy fats and proteins, aligning perfectly with your ketogenic lifestyle.

Course Dinner

Cuisine American

Keyword herb crust cod, keto cod recipe, ketogenic seafood, low carb fish, walnut crust

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 350kcal

Equipment

Oven
Baking sheet
Parchment paper
Medium bowl
Paper towels
Brush for mustard and lemon juice
Oven-safe skillet

Ingredients

4 fillets cod 6 ounces each, 170g
1 cup walnuts 100g, finely chopped
2 tbsp fresh parsley 30g, finely chopped
1 tbsp fresh thyme leaves 15g
1 tsp garlic powder 3.1g
1 tsp onion powder 2.1g
½ tsp paprika 1.2g
Salt and pepper to taste
2 tbsp olive oil 30ml
1 tbsp Dijon mustard 15g
1 tbsp lemon juice 15ml
Lemon wedges for serving

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the finely chopped walnuts, parsley, thyme, garlic powder, onion powder, paprika, salt, and pepper to create the herb and walnut crust mixture.
Pat the cod fillets dry with paper towels and season each side with salt and pepper to taste.
Brush the top of each cod fillet with Dijon mustard, followed by a drizzle of lemon juice.
Press the walnut and herb mixture onto the mustard and lemon-topped side of each cod fillet, ensuring a firm, even crust is formed.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the cod fillets, crust side down, and sear for 2-3 minutes until the crust is golden.
Carefully flip the cod fillets and transfer the skillet to the preheated oven.
Bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
Serve immediately with fresh lemon wedges on the side.

Notes

Ensure walnuts are finely chopped to create an even crust that adheres well to the cod.

Adjust cook time if using thicker or thinner fillets to avoid overcooking or undercooking the fish.

Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently to maintain the crust's texture.

For an extra kick, add a pinch of cayenne pepper to the walnut and herb mixture.

Nutrition