2 cod fillets
1 egg yolk
1 tbsp raw honey
1 tbsp dijon mustard
1/4 cup walnuts, finely chopped
1/4 cup almond flour
2 tablespoons cassava flour
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Avocado oil cooking spray
1. Preheat the oven to 425˚ (F) and line a metal baking tray with parchment paper.
2. Pat the cod fillets dry with paper towel.
3. In a small, shallow bowl, whisk the egg yolk, honey, and mustard together.
4. In another shallow bowl, combine the finely chopped walnuts, almond flour, cassava flour, and spices. Mix the flours and spices together until the ingredients are well-combined.
5. Split the walnut/flour mixture into two separate shallow bowls (this step is optional but highly recommended so that the breading coats each fish fillet nicely without getting clumpy and gross).
6. Take the cod fillet that has been patted dry and dip it in the egg/honey mustard mixture, coating each side and then letting the excess drip off.
7. Next, dip the cod fillet in the walnut/flour mixture, coating each side generously and then placing it on the parchment-lined baking tray.
8. Repeat the same steps for the other cod fillet.
9. Then, spray the tops of both coated fillets with the avocado cooking spray (this helps form that crispy crust and creates a nice golden color).
10. Place the fillets in the oven for about 15-20 minutes or until the crust is golden and the fish is flakey.
11. Garnish with fresh lemon and parsley. You can also serve it with additional honey mustard for dipping.
12. Enjoy!