Almond Flour Cod and Leek Bites with Fennel

Cut the cod into 1–1.5 cm pieces. Place in a bowl, pat very dry with kitchen paper, and set aside.

Slice the leek thinly. If using the dark-green tops, split and rinse well under cold water to remove any grit; shake dry.

Using a sharp knife or mandoline, shave the fennel into thin slices. Reserve a few feathery fronds for garnish. Cut one lemon into wedges.

In a small non-stick saucepan over medium-low heat, warm 1 tsp olive oil until it shimmers. Add the leek and fennel with a tiny pinch of salt.

Sauté 4–5 minutes, stirring occasionally, until the leek is soft and translucent, the fennel is tender, and any excess moisture has cooked off. Do not let the vegetables brown.

Remove the pan from the heat. Add the cod pieces to the pan and flake gently with a fork, mixing the cod through the sautéed vegetables. Let cool 3–4 minutes.

Once cooled, add the beaten egg, 1/4 tsp salt, and 1/8 tsp white pepper to the pan. Fold gently until everything is evenly combined and holds together loosely.

Pour the almond flour into a shallow dish or small plate. Set aside.

With damp hands, take about 1 tbsp of the cod mixture and roll it gently between your palms to form a small round ball, about 3–4 cm in diameter. Place in the almond flour.

Roll and press the ball in the almond flour until evenly coated on all sides. Set on a plate. Repeat with the remaining mixture to make 7–9 bites total.

In a non-stick skillet over medium-high heat, warm the remaining 2 tbsp olive oil until it shimmers and flows easily across the pan, about 1 minute.

Arrange the almond-coated bites in the pan without crowding. Cook undisturbed 4–5 minutes until the undersides are golden brown and a crust has formed.

Carefully flip each bite. Cook another 3–4 minutes on the second side until evenly golden.

Add 1 tbsp water to the pan around the bites. Immediately cover with a tight-fitting lid and cook 1–2 minutes to steam the cod through to the center (cod should be opaque and flake slightly when pressed).

Uncover, increase heat to medium-high, and cook 30 seconds to evaporate any remaining water.

Remove from heat. Plate the bites immediately. Garnish with reserved fennel fronds. Serve with a lemon wedge for squeezing over each bite. Best eaten warm.