{"id":196002,"title":"Baked cod with a nut crust and pan-fried Brussels sprouts","modified":"2026-10-30T21:46:04+01:00","plain":"A cod loin baked under a crust of nuts, garlic and herbs, served with pan-browned Brussels sprouts.\n\n\n\nThis baked cod comes to the table with a golden crust of chopped nuts and white flesh that breaks into juicy flakes. Alongside it, Brussels sprouts, tender inside and well browned on their cut sides, add a hint of bitterness. The whole meal takes about 35 minutes to prepare and serves one. One to add to my keto main dishes.\n\n\n\nWhat Is Nut-Crusted Baked Cod ?\n\n\n\nIt is a cod loin baked in a moderate oven, topped with a mixture that firms up as it cooks. Here, the crust combines chopped pecans or macadamia nuts, an egg yolk, a crushed garlic clove, dried chives and dried parsley. There is no breadcrumb coating or cheese : the yolk binds everything together, and the nuts provide the crunch.\n\n\n\nThe halved Brussels sprouts brown in a frying pan with garlic and a little red chili, if you like, just like other well-seared vegetables.\n\n\n\nAnother recipe in the same spirit : Cod Baked in a Packet with Blue Cheese.\n\n\n\nThe Origins of This Version\n\n\n\nCovering delicate fish before baking is a familiar home-cooking technique : the crust protects the flesh, keeps the flavors on the surface and adds texture. Whether you use breadcrumbs, herbs or nuts, the principle is the same.\n\n\n\nThis version puts nuts front and center. Crushed into small pieces, they brown gently while the thick, evenly shaped cod loin cooks without drying out.\n\n\n\nThe Main Ingredients\n\n\n\nChoose a sustainably caught cod loin and pat it thoroughly dry with paper towels : the crust sticks better to a dry surface. Use half a tablespoon of butter or mild olive oil, half to grease the baking dish and half to coat the fish before adding the salt and topping.\n\n\n\nAlong the same lines : Baked White Fish with Pan-Fried Zucchini.\n\n\n\nKeep the nuts chunky, crushing them in a mortar without turning them into a paste. Pecans give a deeper flavor, while macadamias bring a richer, more buttery taste. Garlic is used twice : one clove in the crust and two in the sprouts.\n\n\n\nAllow 150 g of trimmed Brussels sprouts per serving and half a red chili, if desired. For pan-frying, use avocado oil, mild olive oil or high-oleic sunflower oil, as you would for stir-fried Chinese cabbage.\n\n\n\nCooking Tips and Serving\n\n\n\nThe sprouts cook for about 20 minutes over moderate heat : if the heat is too high, the loose leaves will blacken. Add the crushed garlic and chili after 10 minutes. Meanwhile, bake the thawed cod for 13 to 15 minutes at 180 \u00b0C. If cooking it from frozen, allow close to half an hour and keep an eye on the color of the nuts.\n\n\n\nFor a change : Calf’s Liver.\n\n\n\nThe fish is ready when the flesh turns opaque and flakes with a fork, and the crust is just golden, as with an air fryer fish fillet. Serve immediately with the fish crust-side up and the sprouts alongside rather than underneath, to keep the nuts crunchy.\n\n\n\nFind all my keto recipes.\n\n\n\n\n\n\tBaked Nut-Crusted Cod with Pan-Fried Brussels Sprouts\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 loin of cod (sustainably caught)0.5 tablespoon butter ((from grass-fed cows), or mild olive oil)1 egg yolk1 clove garlic0.5 teaspoon chives ((dried))0.5 teaspoon parsley ((dried))A handful of pecans (or macadamia nuts)For the Brussels Sprouts150 g Brussels sprouts (net weight)2 cloves garlic0.5 red chili pepper ((chili or Spanish pepper), optional)2 tablespoons oil (avocado, mild olive or high-oleic sunflower)\t\n\t\n\t\tTake the fish out of the freezer a few hours ahead and place it in the refrigerator. Take the fish out of the refrigerator. If you are short on time, let the fish thaw outside the refrigerator.Preheat the oven to 180\u00b0C.Clean the Brussels sprouts and cut them in half.Heat the oil in the frying pan and add the Brussels sprouts. Do not turn the heat up too high, or the outer or loose leaves may burn.Crush the first two garlic cloves with a garlic press, cut the small chili pepper into small pieces and add them after about 10 minutes. Cook the Brussels sprouts for about 20 minutes in total.Crush the third garlic clove with a garlic press. Crumble or crush the nuts (in a mortar). Separate the egg and keep the yolk. Do not use the white. Beat the yolk with the herbs, garlic and nuts.Use half the butter to grease the bottom of the baking dish. Pat the fillet dry and place it on the butter. Spread the remaining butter over the fillet. Sprinkle the fillet with salt. Spread the egg mixture over the fillet. Bake for 13 to 15 minutes.\t\n\t\n\t\tLow-histamine and strictly paleo version: omit the red chili pepper.\nLow-oxalate version: use cauliflower instead of Brussels sprouts (or no more than 75 g of Brussels sprouts), and canned chestnuts instead of macadamia nuts or pecans.\nLow-salicylate version: use 4 cashews instead of macadamia nuts or pecans, omit the red chili pepper, and use sunflower or canola oil instead of olive oil.\nFor a low-histamine version: reverse the order. First, place the frozen fish in the baking dish. It needs just under half an hour. Set the temperature a little lower, to 180\u00b0C. Otherwise, the nuts will burn. Cook the Brussels sprouts during the last twenty minutes.\nEquipment: oven at 200\u00b0C, baking dish, large PFAS-free frying pan, spatula, mortar, garlic press.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/196002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=196002"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/196002\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/194263"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=196002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=196002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=196002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}