Gluten-Free Baked Cod with Herb Crust
By the Gluten Free Recipes team ·
Flaky cod fillets are topped with a vibrant, savory herb and almond crust, baked to golden perfection. This dish offers a delightful crunch and herbaceous aroma, making for a satisfying and elegant gluten-free meal.
At a glance: This easy dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 9 ingredients — including cod fillets, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Baked Cod with Herb Crust: When preparing this dinner recipe, exercise caution with all packaged ingredients, especially almond flour and any broths or sauces, to ensure they are certified gluten-free and have not been processed in facilities that handle gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Baked Cod with Herb Crust: This recipe is naturally gluten-free by utilizing almond flour for the crust and ensuring all other components are certified gluten-free.
Ingredients
- 1.5 lbs cod fillets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup almond flour
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Pat the cod fillets completely dry with paper towels; this helps the crust adhere better. Season both sides of the cod fillets generously with salt and black pepper.
- 2
In a medium bowl, combine the almond flour, chopped fresh parsley, chopped chives, and lemon zest. Drizzle in 1 tablespoon of the olive oil and mix with a fork until the mixture resembles coarse crumbs. This herb and almond mixture will form the flavorful crust.
- 3
Brush the remaining 1 tablespoon of olive oil over the top of each cod fillet. Press the herb and almond mixture firmly onto the oiled surface of each fillet, ensuring an even coating. The mixture should stick well to the fish.
- 4
Place the crusted cod fillets into the prepared baking dish. Bake in the preheated oven for approximately 15-20 minutes, or until the cod is opaque and flakes easily with a fork. The crust should be golden brown and fragrant.
- 5
While the cod bakes, mince the garlic. If you are serving with a sauce, you can sauté the minced garlic in a small pan with a touch of olive oil for about 1 minute until fragrant, then add GF chicken or vegetable stock and a GF tamari or coconut aminos. Thicken this sauce with a cornstarch slurry (cornstarch mixed with cold water) and simmer for 2-3 minutes until it reaches your desired consistency. Serve the baked cod immediately, spooning any optional sauce over the top.
Nutrition (per serving)
Tips & Notes
- Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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