1/2tspminced garlicor more to taste (about one clove)
1/4tspcrushed red pepper
Sea saltto taste
Black pepperto taste
Splash of fresh lime juice
First, bake the cod:
Thaw cod, if frozen. Preheat oven to 400 degrees, line a rimmed baking sheet with parchment paper, and melt the butter.
Place cod on the parchment paper lined baking sheet and brush with butter, then season with salt & pepper.
Add almonds, Parmesan, and spices to a small food chopper or food processor. Pulse lightly to coarsely chop, until just crumbled and combined.
Spread some of crumbled almond Parmesan mixture across the top of each piece of cod, press it in lightly, then add the rest of the almond Parmesan mixture so that each piece of fish is generously topped.
Bake at 400 degrees for 15 minutes, or until fish is cooked through and flakes easily with a fork. (This will depend on thickness; reduce cooking time if you have thin fillets.)
While the fish is baking, saute your spinach:
Heat olive oil in a large skillet over medium heat for one minute. Add garlic and saute briefly, then add spinach.
Season with crushed red pepper, sea salt, and black pepper, then squeeze in a splash of lime juice.
Saute over medium heat, stirring often, until spinach is wilted and dark green.
Squeeze fresh lime juice over the baked cod, then serve the baked fish over a bed of garlicky sauteed spinach. Use additional lime wedges for garnish, if desired.
This recipe makes a lot of topping -- but as you eat the cod the topping also adds extra flavor to the spinach, so everything works together here. You can substitute a different firm white fish such as flounder or tilapia, but reduce cooking time if you are using thinner fillets and check for doneness at 10 minutes.
Almond Parmesan Crusted Low Carb Cod with garlicky spinach from Mashup Mom: https://www.mashupmom.com/almond-parmesan-crusted-low-carb-cod-with-garlicky-spinach/