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Cooking Notes
Mary Smith
If you begin the sauté with skin side down, the flesh will expand into a curved surface, so that when it is flipped it will not brown evenly. You want the flesh side to look best for serving, and it will brown evenly if it is the first side cooked.
Joe A.
I make this all the time - trout, or other fish, "almondine". I think you'll get a nicer texture though, by dredging the fillets in flour after seasoning them, and then sauteeing them.
Also, you'll get better flavor by browning the sliced almonds in a couple T.s butter; it becomes brown butter by the time the almonds are browned, about 7-8 minutes. More butter is never a bad thing when it comes to fish!!
Hal M
Here in Washington state cod is always sold skinned, since it is not edible. I think Nigella may mean to place the skinned side, which is least attractive, up to brown the serving side and then serving it skinned side down.
Jon b
Why not skin side down to crisp it?
Malia, Madison, WI
Wonderful! Nigella never lets me down. Made with mahi mahi, added lemon zest, fresh thyme and white wine in addition to lemon juice.
Andy Dufresne
Anytime we prepare fish indoors, I set out a small bowl with a few ounces of white vinegar and let it sit overnight near the cooking area. I find that this absorbs odors well.
If you really want to go at it aggressively, try simmering white vinegar in a pot/saucepan on the stovetop for 30-45 minutes after the fish has been cooked. Works wonders.
Rob-in-Philly
With any fish with a skin on, that you are going to pan fry or saute, you need to just lightly score the skin before cooking. This keeps the fish from curling and makes it cook evenly.
Lisa
You flip halfway, so you finish skin-down
Sharon
Delicious and easy recipe! Like other reviewers, I covered the pan briefly to assure that cod cooked through. Used tarragon instead of parsley because I had lots in the herb garden.
Gloria
So happy to have finally found a simple and yet great cod recipe! The cod I bought was skinless but it still turned out delicious! My kids only wish there were more of the lemon sauce, it reminded them of picatta. Next time I will try to deglaze the pan with both white wine and more lemon juice. It's great even without the parsley and almonds!
Sandy
Sauté almonds in a bit of butter. Use Brill Sole and cook 2 min each side. Add a small dash of dijon mustard to sauce at the end.
Figaro
Try a dish of household vinegar placed on your stove top. It is wonderful for absorbing odors. Good luck!
Lara
Great! I dry toasted the almonds. Then sautéed shallot, parsley and capers in olive oil. Baked the cod in a bath of lemon juice, splash of vermouth and dotted the top with butter. The almonds gave the perfect crunch, the buttery flavor came through and shined with the umami of the capers. Looked beautiful too.
Judy
Made this with red snapper filets. Yum!
Surele
Fast, easy, delicious--who could ask for more? I used thick cuts of cod, and covered the pan after I flipped the fillets to be sure they were cooked through. This one goes into regular rotation.
Henry
Absolutely love this dish. We match it with this cauliflower rice and they are perfect together as the best low carb combination. https://cooking.nytimes.com/recipes/1019880-cauliflower-rice?smid=ck-recipe-android-share
ashley
Did have enough butter lemon sauce leftover. Also one fish was much larger than the other so that wasn’t helpful
TK
I add 1/2 cup of pinot gris to the sauce and then 2 more tablespoons butter. Add dill with the parsley. Serve with grated carrots, creamed spinach, and roasted potatoes. Great recipe!
elle
Perfect weeknight company fare - simple and delicious. Made as per the recipe to rave reviews.
AKG
Made tonight with farmer’s market (skinned) cod and it was splendid—quick, light, zippy, and satisfying. I used pine nuts, parsley, and dill for garnish, because it’s what I had. Served with roasted potatoes and a Brussels sprouts slaw. Will enter the regular rotation!
Kathy
This has been on regular rotation for some time now. After cooking it a few times according to the recipe I added chopped capers and fresh dilI. I use slivered almonds since that is what I usually have. Great, fast recipe.
Kate
Fresh caught Oregon cod. Brown buttered the almonds,threw in a half baked potato and didn’t over cook the fish. Living on a sailboat for 20 years in the Canadian waters I know fresh fish and how to cook it but never added almonds before. So fast and tasty.
Kristin Jhamb
I substituted haddock for cod and used pecans instead. Better presentation instead of white on white with the almonds. Also roasted zucchini to serve on the side. Yum. There wasn't enough sauce so I added more lemon and whisked in with another tbsp of butter.
Steve Martin
I do this with salmon. I used slivered almonds and all but burn them. Tastes great.
sandyanyc
Made this exactly as per the directions. Incredibly easy and so delicious! In response to the comments about the fish curling, I press firmly down with a spatula for a few seconds when the curl is about to start and it prevents it from happening. Will definitely make this again!
Eric
Kefir Lime instead of lemon was a nice variation on this excellent recipe.
Susie
Made this with tilapia, and resisted the temptation to add shallots, garlic, or capers. Fresh parsley is a must! The ease of making this dish, and the simplicity of the lemon, parsley and crunchy almond flavors have earned it a spot in our weeknight rotation.
almfunk
I did not have almonds so I used chopped pecans instead. Different but also delicious!!
Nancy Dagle
Good. Use all almonds, a little less parsley. Used Teflon pan.
sandynyc
Made exactly as the recipe directed using cod that had been frozen beforehand and it was absolutely delicious! So easy too!
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