Coconut crusted cod with asparagus
You will need: 2 tbsp coconut oil, 1 ½ lbs wild caught cod (12 oz, 12 oz portions), 1 cup unsweetened shredded coconut, ¼ cup almond flour, ½ cup sliced almonds, 2 tbsp olive oil, 1 lb asparagus
Preheat oven to 400 degrees F. Line a baking sheet with parchment. Melt coconut oil.
Pat cod dry with paper towels; season with salt and pepper.
In a shallow bowl, combine shredded coconut and almond flour. Place cod fillets in the bowl and press to adhere in the coating. Place on the prepared baking sheet and drizzle with melted coconut oil. Bake 12 to 15 minutes, or until flesh flakes easily with a fork.
Meanwhile, place a dry skillet over medium heat. Add sliced almonds and toast 4 minutes, until golden and fragrant. Transfer to a bowl.
Heat olive oil in the empty skillet over medium-high. Trim bottom tough ends off asparagus and place in the skillet. Cook 5 minutes, until tender. Season with salt and pepper. Remove from heat and sprinkle with toasted almonds.