Baked Almond-Crusted Cod

Ingredients:

5 Tablespoons plain Greek yogurt, divided

1 Tablespoon lemon juice

3 teaspoons fresh dill, divided, plus extra as garnish (optional)

salt and pepper to season

1/4 cup ground almonds

3 Tablespoons grated Parmesan cheese

3 Tablespoons breadcrumbs (or almond meal)

2 (4-ounce) cod fillets

Method:

Preheat oven to 400 degrees Fahrenheit. Add a piece of parchment paper to a baking pan and set it aside. To make the lemon-yogurt dill sauce, add 3 tablespoons of Greek yogurt to a small bowl. Add the lemon juice and half the dill. Season with a pinch of salt and stir to combine. Refrigerate until ready to use. Add the almonds to a food processor and pulse until small pieces form. Add the almonds, Parmesan, breadcrumbs, and half the dill to a bowl and toss to combine. Season with a bit of black pepper. Season each piece of the cod with salt and pepper. Place on the parchment-covered baking pan. Use a small brush to apply a thin layer of the remaining yogurt over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks. Bake for 9-12 minutes, depending on how thick your fillets are, or until the fish flakes easily. Serve warm with a side of your favorite vegetables, and the lemon-yogurt dill sauce on the side.