Stuffed Pacific Cod with Almonds & Herbs
Serve this light summer supper dish with saffron rice and steamed asparagus for a warm-weather treat!
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The Heirloom Gurbandi Almonds and Dried White Mulberries by Ziba Foods elevate this dish far above your typical baked fish entrée. For more about the company’s gourmet products and mission, see Ziba Foods: Making an Impact in Afghanistan.
Stuffed Pacific Cod with Almonds & Herbs recipe
Ingredients
- 4 6-oz. filets of Pacific cod (or similar white fish)
- 2 Tbs. Ziba Foods Heirloom Gurbandi Almonds, chopped
- 2 Tbs. Ziba Foods Dried White Mulberries
- 3 Tbs. chopped Italian parsley, divided
- 2 Tbs. chopped cilantro
- 1 tsp. microplaned Meyer lemon zest
- 2 Tbs. fresh Meyer lemon juice, divided
- 2 Tbs. O Olive Oil Meyer lemon olive oil, divided
Preparation
- Preheat oven to 400°F. Slice into side of each cod filet to make a pocket.
- In small bowl, stir together almonds, mulberries, 2 Tbs. parsley, cilantro, lemon zest, 1 Tbs. each lemon juice, and 1 Tbs. olive oil. Divide mixture among filets, stuffing into pockets.
- Place fish on parchment-lined rimmed baking sheet, and bake until opaque and just cooked through, 10–12 minutes. While fish is baking, whisk together remaining lemon juice and olive oil.
- Transfer fish to individual plates or serving platter, drizzle with lemon and olive oil, and garnish with remaining chopped parsley.
Nutrition Information
- Calories 220
- Carbohydrate Content 5 g
- Cholesterol Content 80 mg
- Fat Content 9 g
- Fiber Content 1 g
- Protein Content 27 g
- Saturated Fat Content 1.5 g
- Sodium Content 520 mg
- Sugar Content 3 g