Crispy Walnut Cod with Walnut Tzatziki is a delicious twist you can make with any white fish. Created by Marisa Moore, MBA, RDN, LD for California Walnuts, this recipe is packed with good fats and delicious flavor.
| 1/2 cup plain Greek yogurt | |
| 1 1/8 cup California walnuts halves; divided | |
| 1/4 diced cucumber | |
| 4 Tbsp. olive oil, divided | |
| 3 Tbsp. fresh-squeezed lemon juice, divided | |
| 3 cloves garlic, minced, divided | |
| Salt and pepper, to taste | |
| 1 pound cod fillet, cut into 4 pieces | |
| 2 Tbsp. lemon zest | |
| 1/4 cup fresh parsley leaves, roughly chopped |
Recipe courtesy of Marisa Moore, MBA, RDN, LD and California Walnuts
| 1. | Using a clean towel, gently press to remove water and pat the fish dry (this is especially important if you’re using thawed fish which has more moisture). Drizzle fish fillets lightly with lemon juice and one tablespoon of olive oil and set aside. |
| 2. | Chop 1/8 cup of California walnuts. |
| 3. | To make Walnut Tzatziki, combine Greek yogurt, chopped walnuts, cucumber, 1 Tbsp. olive oil, 1 Tbsp. fresh-squeezed lemon juice, 1 clove minced garlic, and salt. Stir to blend and set aside. |
| 4. | Pulse the walnuts, lemon zest, parsley, garlic, salt, pepper, and remaining olive oil in a blender until it’s the consistency of coarse cornmeal. Firmly press the walnut mixture into the fish covering the top, sides, and bottom of each fillet. |
| 5. | Bake fish at 425°F for 15 minutes for thick fillets or 10 minutes for thin fillets. |
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