Dukkah-crusted cod is next-level delicious. It’s a quick and easy dinner to serve on busy evenings, as it only takes 12-15 minutes to bake in the oven. Just remember to make the dukkah spice blend in advance if you want homemade! Otherwise it will take about 30 minutes total to make this recipe – still super quick!
Fish and fertility
Fish is a good source of complete protein and studies have found that eating fish significantly improves fertility in both men and women. A great reason to make it a regular feature in your fertility diet!
Dukkah-crusted cod ingredients
You only need a handful of fresh ingredients to make this recipe:
- Extra virgin olive oil: for mixing with the dukkah spice blend and drizzling on the salad leaves. I suggest using a high quality extra virgin olive oil like my favourite from Erbology – use the code charlotte15 for 15% off your order.
- Dukkah spice blend: It couldn’t be easier to make your own. You only need hazelnuts, almonds, coriander seeds, cumin seeds, fennel seeds, sesame seeds and sea salt. If you prefer to buy it, I recommend Steenbergs dukkah, or have a look in the world foods aisle at the supermarket if you can’t find it within the herbs and spices section.
- Skinless cod fillets: Choose wild-caught cod for superior flavour and nutrient profile. See my tips below for buying cod.
- Salad leaves: A simple side salad is all that’s need to go with this recipe. Let the cod do the talking.
- Fresh lemon: Serve with lemon wedges for a squeeze of fresh citrus right before you eat.
Shopping for cod
- Wild cod is best. Steer clear of farmed cod. Why? Wild-caught fish is superior in terms of both flavour and its nutrition profile, resulting in more healthful and delicious baked cod!
- Fresh vs. frozen cod. Unless you’re going to a fish market that has fresh catches of the day (which can be expensive), grab frozen cod instead. Yes, it’s totally okay, and often better than the “fresh” cod you’ll find sitting on ice…which isn’t so fresh. Frozen cod is flash frozen on the ship right after it’s caught to preserve freshness!
How to thaw frozen cod
- If you planned ahead of time, thaw it in the fridge. Ideally, you want to slowly thaw your cod in the fridge overnight. Or about 12 hours before cooking it. Just make sure to keep the fish in it’s wrapping and place it on a plate to catch any liquid.
- If you’re hours away from dinner, thaw it in cold water. Not to worry if thawing it overnight slipped your mind! You can thaw your cod by submerging it in a big bowl of cold water. This should take about an hour or so, depending on its thickness. But be sure to swap for fresh water if it starts to become lukewarm.
How to make dukkah-crusted cod
First, preheat the oven to 180°C (350°F) and line a baking tray with plastic-free baking parchment. Then it’s time to get started, you can make this in just three steps! Let’s go:
- Prepare the dukkah: Place the olive oil and dukkah in a small bowl and mix to combine.
- Crust the cod: Place the fish on the baking tray and spoon half of the dukkah and oil mixture onto each fillet, pressing firmly into the flesh.
- Bake: Bake for 12-15 minutes or until the fish flakes easily when tested with a fork.
That’s it! Delicious, flavour-packed, dukkah-crusted cod ready-to-serve in under 20 minutes. Serve it with a simple green salad, drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.
What else can I serve with dukkah-crusted cod
If you’re craving something more substantial, I recommend serving your dukkah-crusted cod with one of these veggie sides:
Other fish recipes to try
- Baked cod with salsa verde
- Mediterranean cod en papillote
- Easy baked salmon ratatouille
- Strawberry, spinach & salmon salad
- Tikka salmon skewers
- Spiced salmon tray bake
I hope you enjoy this dukkah-crusted cod recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Dukkah crusted cod
- Preheat the oven to 180°C (350°F). Line a baking tray with plastic-free baking parchment.
- Place the olive oil and dukkah in a small bowl and mix to combine. Place the fish on the baking tray and spoon half of the dukkah and oil mixture onto each fillet, pressing firmly into the flesh. Bake for 12-15 minutes or until the fish flakes easily when tested with a fork.
- Divide the salad leaves between serving plates, drizzle with extra virgin olive oil, top with the cod and serve with a squeeze of fresh lemon.