Baked Cod with Almond and Panko, Greek Yogurt-Dill Tartar Sauce

Servings:

Prep Time: 25

Cook Time: 15

Total Time: 40

A fresh Mediterranean inspired cod fish recipe served with a delicious almond topping and yogurt tartar sauce.

In a mixing bowl, combine the Greek yogurt, lemon juice, grated garlic, dill, chopped dill pickles, and chopped onion.
Add the sugar to the mixture and stir well. Season with salt and pepper to taste.
For best results, cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a medium-sized bowl, mix together the finely chopped almonds, panko, garlic powder, Italian herb blend lemon zest and salt and pepper to taste.
In a small skillet, melt the butter on medium heat and toast the almond-panko mixture until golden brown, stirring with a spatula often to ensure it doesn’t burn. Transfer to a bowl and allow to cool while you prepare the fish.
In another bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth.
Pat the cod filets dry with paper towels. Season both sides of the filets with a pinch of salt, pepper, Italian herb blend, and paprika. Using a brush or spoon, spread a thin layer of the yogurt mixture over each filet.
Dredge each yogurt-coated cod filet in the almond mixture, pressing gently to ensure the coating adheres well to the top of each filet and place each filet on a baking sheet, coating side up. Spoon extra almond-bread crumbs over the top of each filet for an extra crispy bite.
Bake for about 13-15 minutes, depending on the thickness of your cod. The fish should easily flake with a fork when done.
Serve the baked cod with a garnish of dill, flaky salt and lemon, alongside the tartar sauce.