Low Fiber Garlic Herb Crusted Cod
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin-on or skinless
- ½ tsp fine sea salt
- 3 tbsp olive oil, divided
- 1 tbsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
For the crust
- ¼ cup cassava flour
- 2 tbsp fresh flat-leaf parsley, finely chopped
Ingredient noteLow residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
- fresh parsley, roughly chopped, for serving (optional)Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the cod fillets thoroughly dry with paper towels, then season both sides with the fine sea salt.
- 2
In a shallow dish, combine the cassava flour, parsley, thyme, rosemary, garlic, turmeric, and ginger. Drizzle in 1 tablespoon of the olive oil and the lemon juice, then stir until the mixture resembles coarse, slightly damp crumbs that hold together when pressed.
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