This meal is easy to prepare with a bit of fancy thrown in – & it’s both healthy & flavourful. A crunchy almond coating adds texture, & the lemon-yogurt dill sauce brings added flavour. Served with perfectly roasted potatoes & a delicious side of blistered basil tomatoes, this will definitely be a favourite with our #Zestchefs.

Baked Almond-Crusted Cod with Lemon-Yogurt Dill Sauce, Blistered Basil Tomatoes & Herb Roasted Potatoes


12 oz cod

12 oz potatoes

2 oz Zesty house blend 

6 oz almond crust blend*

6 oz yogurt

2 oz dill/lemon juice blend

4 oz baby tomatoes

2 oz fresh parsley

2 oz fresh basil

1 oz red wine vinegar

2 lemon


*Almond crust blend: Almonds, parmesan, breadcrumb, seasonings



Olive Oil

Salt & Pepper



Parchment paper/foil

Baking sheet x 2

Small bowl x 2

Medium bowl

Cutting board & knife

Brush or small spoon


Baked Almond-Crusted Cod with Lemon-Yogurt Dill Sauce, Blistered Basil Tomatoes & Herb Roasted Potatoes

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*Approximate Values Based On My Fitness Pal


    Preheat oven to 425 degrees

    Line baking sheets with parchment/foil paper

    Remove parsley & basil leaves from stem and roughly chop

    Cut potatoes into 1 inch cubes

    Zest lemon. Cut into wedges. 


      Step 1: Roast Potatoes

      Place potatoes on a lined baking sheet. Drizzle with olive oil and season with zesty house blend and lemon zest. Toss together well and spread out evenly. Roast on the bottom rack for 20-25 minutes until fork tender.

      Step 2: Prepare Fish

      Season each piece of the cod with salt and pepper. Place on second lined baking sheet.

      Use a small brush or the back of a spoon, take out 1/3 of the yogurt provided and apply a thin layer over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks.

      Step 3: Marinate Tomatoes

      Add tomatoes to a small bowl and toss with chopped basil, a drizzle of olive oil and a pinch of salt and pepper.

      Step 4: Roast Tomatoes & Fish

      On the other side of the sheet pan with the cod, spread seasoned tomatoes out. Bake for 12-15 minutes, until fish flakes easily and tomatoes are blistered.

      Step 5: Make Yogurt Dill Sauce

      Add the remaining 2/3 of the yogurt to a small bowl. Add the lemon juice dill mixture. Season with a pinch of salt and stir to combine. Refrigerate until ready to use.

      Step 5: To Serve

      Place roasted tomatoes in a medium bowl and toss with red wine vinegar and let rest. Divide fish on plates and drizzle with yogurt sauce and garnish with chopped parsley and lemon wedge. Divide roast potatoes and roasted tomatoes and enjoy!