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Almond-Crusted Cod with Veggies

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Bev Weidner
Updated Feb 28, 2025
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This tasty pan-fried fish recipe looks and tastes like it came off a restaurant menu, but it’s easy to make at home. Both the golden-brown, crusty-coated fish and colorful, crisp-tender veggies are made in just one skillet. From our The Smart Dinner cookbook, we’ll show you how to transform simple pantry staples, fresh fish, and veggies into a show-stopping meal.

The fish coating is packed with the flavors of toasted almonds, Parmesan cheese, and dried oregano. When pan-fried in a little butter, it creates a crunchy jacket with amazing buttery-richness. Bursting with fresh flavor, zucchini and red bell pepper bring the pizzaz to the dish, even picky eaters can’t deny. Serve this dinner any time of the year—the ingredients are available year around. Or make it in the summer when the veggies are at their peak of ripeness. Just add a side of cooked rice or a warm-from-the-oven roll, and you’ve got one perfect meal.

Almond-Crusted Cod with Veggies

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup sliced or slivered almonds, toasted, finely ground
  • 1/2 cup panko crispy bread crumbs
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1 teaspoon dried oregano leaves
  • 3/4 teaspoon coarse (kosher or sea) salt
  • 1/4 teaspoon pepper
  • 6 tablespoons butter
  • 1 large zucchini, sliced, quartered (about 2 cups)
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 4 fresh cod fillets (4 oz each)
  • 3 cups fresh baby spinach leaves
  • 1 lemon, sliced

Instructions

  • Step 
    1
    Place flour in shallow dish. In another shallow dish, beat egg. In third shallow dish, mix almonds, bread crumbs, cheese, oregano, 1/2 teaspoon of the salt and the pepper. Set aside.
  • Step 
    2
    In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add zucchini, bell pepper and remaining 1/4 teaspoon salt; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Remove to bowl; cover to keep warm.
  • Step 
    3
    Dip fish fillets in flour, then in egg; coat both sides with bread crumb mixture.
  • Step 
    4
    In same skillet, melt remaining 1/4 cup butter over medium heat. Cook fish in butter 6 to 12 minutes, turning once, until golden brown and fish flakes easily with fork.
  • Step 
    5
    To serve, place spinach on serving platter or individual plates. Top with fish and vegetables. Serve with lemon.

Nutrition

410 Calories
26g Total Fat
27g Protein
17g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
140mg
47%
Sodium
690mg
29%
Potassium
780mg
22%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
18%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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