Directions:
- Rinse the cod, pat dry, and slice into 4 pieces.
- In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
- Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Sauté the cod in the oil for 3 to 5 minutes per side, until golden brown. Transfer the cod to a paper towellined plate and place in a warm oven.
- Using the same skillet, combine the chicken stock, lemon juice, and olives, loosening the browned bits with a spatula to incorporate into the sauce. Raise the heat to high and reduce the sauce by half. Whisk in the remaining 3 tablespoons grapeseed oil.
- Pour the sauce over the cod, and sprinkle with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.1 Kcal (1675 kJ) | ||
| Calories from fat | 249.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.76g | 43% | |
|---|---|---|---|
| Cholesterol | 81.73mg | 27% | |
| Sodium | 1021.3mg | 43% | |
| Potassium | 502.47mg | 11% | |
| Total Carbs | 6.14g | 2% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 29.22g | 58% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.05 Kcal (532 kJ) | ||
| Calories from fat | 79.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 43% | |
|---|---|---|---|
| Cholesterol | 25.95mg | 27% | |
| Sodium | 324.3mg | 43% | |
| Potassium | 159.55mg | 11% | |
| Total Carbs | 1.95g | 2% | |
| Sugars | 0.64g | 8% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 9.28g | 58% | |
| Vitamin C | 3.5mg | 18% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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