This crunchy and zesty topping is the perfect paleo alternative to the classic buttery breadcrumbs most of us grew up with baked on top of a piece of fresh cod. The best thing about this recipe is you can swap out one type of nut for another, if you don’t like olives leave them out, if you want to use capers, go for it, if you have some herbs you want to throw in, do it. I have tried a few different variations and they have all been delicious and packed with tons of flavor.
1 pound of fresh white fish (Cod or Halibut work well)
1/2 cup of almonds (or any nut you have on hand, pistachios work well)
1/4 cup of chopped olives (I like using green olives but kalamata will do)
4-6 sweet piquante peppers (sold in a jar, common brand Peppadew)
2 tablespoons of lemon juice
1 teaspoon of fresh ground pepper
Salt to taste
Heat oven to 400 degrees. Line a baking sheet with foil and place fish on sheet. Season with some salt and pepper.
Combine the remaining ingredients in a mini food processor, pulsing until well combined. Be sure not to over process the mixture, you want to make sure the nuts still have their crunch.
Spread nut & olive mixture over fish evenly, sprinkle with salt and pepper and bake for 15-20 minutes (depending on the thickness of the fish) until the topping is golden brown.
Serve with spiralized sweet potatoes and roasted broccoli