I wanted a simple meal to make for lunch today since Michael was home. We voted, and then I came home and made the following recipe, which I served with an enormous Caesar salad since we have so much fresh romaine on hand.

Cod is not the fattiest fish, so in order to keep our macros looking good for the day, I added a bunch of fat in the form of delicious butter. We tend to use grass-fed dairy whenever possible (better fat profile, more Omega-3s) but that is not necessary by any means.

Baked Cod with Parmesan

Baked Cod with Parmesan

2 Cod Filets, 6 ounces each, thawed
2 tablespoons Butter, melted
1/2 cup Parmesan, grated
2 tablespoons Almond Flour
1 teaspoon dried Thyme
1 clove garlic, sliced thinly
Crushed Red Pepper, as desired
Salt and Pepper, to taste

Preheat oven to 400 degrees Fahrenheit. Mix the Parmesan, Almond Flour and thyme together in a bowl and set aside. Prepare a baking dish by spraying it with oil and then set the thawed fish filets in the baking dish. Sprinkle salt and pepper on each side of the filet. Thinly slice a clove of garlic and then place the sliced garlic on both filets. Melt the butter (I just use the microwave at 50% heat).  Pour (or if you have a pastry brush, you can use that) half the butter on top of the fish filets. Sprinkle the tops of each filet with the dry mixture and crushed red pepper, if you want (I did want). Pour or spoon the remaining butter on top of the dry topping on each filet and then place the baking pan in the oven for 10-12 minutes or until the cod is done. Cod is tricky for me and I have a tendency to overcook it, but I think I got it perfect this time, it flaked away without being rubbery.

Nutritional Information per Serving (this makes two servings):
Calories: 405 kcal
Fat: 21 g
Saturated Fat: 10.7 g
Total Carbohydrate: 2.7 g
Fiber: 0.8 g
Protein: 49.2 g