Almond Crusted Cod with Roasted Asparagus

The nutty crunch of the almonds plays well with the delicate cod in this quick cooking meal. Roast the asparagus as you go and you will be eating in no time.

Serves 4

¼ cup extra-virgin olive oil

1 bunch asparagus

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs

1 cup lightly toasted slivered almonds, finely chopped

2 tsp. finely grated lemon zest, lemon juice for serving

4 6 oz. cod fillets, patted dry

Finely grated parmesan cheese

Heat the oven to 375°F. Prepare a large, rimmed baking sheet with aluminum foil. Toss the asparagus with 1 Tbsp oil, salt, and pepper. Roast until tender, about 10 minutes.

Meanwhile, line up three medium bowls on the counter. Place the flour in the first, beat the eggs and 1 Tbsp. water in the second, and mix the almonds, lemon zest, and ½ tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge the fillets in the flour, then the egg, and then the almond mixture, pressing the nuts so they stick.

Heat the remaining 3 Tbsp. of the oil in a large nonstick skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides (in batches if necessary), about 4 minutes per side.