Almond and Mozzarella Crusted Cod Traybake

American

Medium · Hot

Almond and Mozzarella Crusted Cod Traybake

Ground almonds and mozzarella press onto cod fillets and bake into a crust that's golden, slightly salty, and genuinely crunchy — none of the sad, soggy texture you get from low-carb substitutes that don't work. Lemon and olive oil keep the fish from drying out while the crust does its job.

Recipe by

Marco Benedetti

The Keto Craftsman

Prep

20 min

Cook

25 min

Rest

5 min

Total

50 min

Method

Prep

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.

Pat the cod fillets dry with paper towels. Season generously with salt and black pepper on both sides. Set aside.

Cut broccoli into bite-sized florets and halve the cherry tomatoes. Spread evenly across the prepared baking tray.

Make the Almond Crust

Add almonds to a food processor and pulse until you have a coarse crumb texture resembling breadcrumbs. Do not over-process into butter.

Grate the mozzarella finely. In a mixing bowl, combine the almond crumbs, grated mozzarella, eggs, minced garlic, salt, and black pepper. Mix until a thick, cohesive crust mixture forms.

Coat and Assemble

Divide the almond crust mixture into four portions. Press each portion firmly onto the top and sides of each cod fillet, creating a complete crust coverage.

Place the crusted cod fillets on top of the broccoli and tomatoes on the baking tray, leaving space between each fillet for even cooking.

Bake and Finish

In a small saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley.

Drizzle half of the garlic butter over the crusted cod and vegetables.

Bake for 20-25 minutes until the crust is golden brown and the cod flakes easily with a fork. The vegetables should be tender with some crisp edges.

Remove from oven and drizzle with the remaining garlic butter before serving immediately.

Nutri-Score

Fair balance

A–E · lower is better · score 3

Calories

600

per serving

High in protein · 50gLow sugar · 5g

Protein

50g

Carbs

17g

Fat

40g

Sat. fat

17g

Fiber

Sugar

Sodium

2021mg

Gluten FreeKetoLow CarbHeart HealthyDiabetes FriendlyHigh ProteinWeight Management

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Grade pending

Environmental impact

Estimated footprint

Grade pending · 60% ingredient coverage

kg CO₂e

≥1.0

per serving

Mozzarella drives 59% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderSilky

Aromas

GarlicButteryHerbaceous

Kitchen Equipment

Primary Tool

Baking Sheet

Baking Sheet Food Processor Saucepan Chef Knife Cutting Board Grater Mixing Bowl Parchment Paper

Counter FootprintMedium

Techniques

BakingPulsingMelting

Safety & Storage

Cooking Temperature

Cod fillets must reach internal temperature of 145°F (63°C) when fully cooked. The crust may brown before fish is fully done - use a food thermometer to verify doneness.

Allergen Warning

This dish contains multiple top allergens (fish, milk, eggs, tree nuts). Never reuse cooking equipment without thorough cleaning between uses, especially when preparing for allergen-sensitive individuals.

Cross Contamination

Use separate cutting boards and utensils for raw cod and ready-to-eat vegetables. Never place raw fish directly on vegetables without proper separation.

Storage

Leftover crusted cod should be refrigerated within 2 hours at 40°F (4°C) or below. Consume within 2 days for best quality. Do not leave at room temperature for more than 2 hours total.

Handling

Pat cod fillets dry before applying crust to ensure proper adhesion. Do not over-process almonds in food processor - texture should be coarse crumbs, not almond butter.

High Risk Population

Children, elderly, pregnant individuals, and immunocompromised persons are at higher risk from undercooked fish. Ensure fish flakes easily and reaches safe internal temperature throughout.

Pro Tips

Technique

Don't over-process the almonds in the food processor — you want coarse crumbs that toast in the oven, not almond butter. If you go too far, the crust turns gummy instead of golden.

Substitution

Swap the mozzarella for grated Parmesan mixed with cream cheese for a more intense, nutty flavor profile that browns even better.

From the chef

The almond and mozzarella crust on this cod is genuinely crunchy — not the sad, soggy result you get from most low-carb breadcrumb swaps. Ground almonds give structure, grated mozzarella binds and browns, and the whole thing bakes onto the fish in one tray alongside broccoli and cherry tomatoes. A garlic parsley butter goes on twice: once before the oven, once when it comes out. One pan, real crust, all satiety.

Marco BenedettiThe Keto Craftsman

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TagsKetoLow CarbComfort FoodTraybakeAlmond CrustCheese

AllergensFishMilkEggsTree Nuts

Source: generated · May 30, 2026