📝 About This Recipe
This elegant keto-friendly dish elevates flaky white cod with a buttery, golden-brown macadamia nut crust that provides a satisfying crunch without the carbs. The brightness of fresh lemon zest cuts through the richness of the nuts, while a touch of garlic and fresh parsley adds depth to every bite. Perfect for a quick weeknight dinner or a sophisticated dinner party, this seafood masterpiece proves that low-carb cooking can be truly indulgent.
🥗 Ingredients
The Fish
- 4 pieces Cod Fillets (6 oz each, skinless)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Avocado Oil (for greasing the pan)
Macadamia Crust
- 1 cup Raw Macadamia Nuts (finely chopped or pulsed into coarse crumbs)
- 1/4 cup Almond Flour (super-fine)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
Binding & Finishing
- 2 tablespoons Dijon Mustard (for brushing)
- 3 tablespoons Unsalted Butter (melted)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a shallow baking sheet with parchment paper or lightly coat with avocado oil.
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2
Pat the cod fillets thoroughly dry with paper towels. This is crucial for ensuring the crust adheres and the fish doesn't become soggy while baking.
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3
Season both sides of the fillets with sea salt and freshly cracked black pepper.
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4
In a medium mixing bowl, combine the chopped macadamia nuts, almond flour, grated Parmesan, lemon zest, parsley, garlic powder, and smoked paprika.
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5
Pour the melted butter into the macadamia mixture and stir until it reaches the consistency of wet, coarse sand.
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6
Place the cod fillets onto the prepared baking sheet, leaving at least 2 inches of space between each piece.
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7
Brush the top of each fillet with a thin, even layer of Dijon mustard. This acts as the adhesive for our nut crust.
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8
Carefully spoon the macadamia mixture onto each fillet, pressing down firmly with the back of the spoon to create an even, thick layer.
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9
Bake in the center of the oven for 12-15 minutes. The fish should be opaque and flake easily when tested with a fork.
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10
For an extra-golden finish, turn on the broiler for the last 1-2 minutes of cooking, watching very closely to ensure the nuts don't burn.
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11
Remove from the oven and let the fish rest for 2-3 minutes on the pan to allow the crust to set.
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12
Serve immediately with fresh lemon wedges on the side for an extra pop of acidity.
💡 Chef's Tips
Use a food processor to pulse the macadamia nuts into a coarse meal, but be careful not to over-process them into nut butter. If you cannot find cod, halibut or sea bass are excellent firm white fish substitutes that hold the crust well. Always zest your lemon before juicing it; it is much easier to handle while the fruit is still firm. Ensure the nuts are raw and unsalted to maintain full control over the salt levels in the dish. If the crust is browning too quickly before the fish is cooked, tent the pan loosely with aluminum foil for the final few minutes.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with olive oil and lemon juice. Pair with a chilled glass of Sauvignon Blanc or a light, crisp Pinot Grigio. A side of creamy cauliflower mash with roasted garlic complements the buttery texture of the macadamias perfectly. Garnish with extra fresh sprigs of parsley and a sprinkle of Maldon sea salt for a professional finish. Add a simple arugula and radish salad with a light vinaigrette to provide a peppery contrast to the rich fish.