Paleo Baked Fish

In CSF, Recipes on September 7, 2011 at 7:30 AM

This is my take on a recipe from CrossFit South Philly and Epicurious – move over Ritz, there’s a new crumb in town. You will be shocked at how yummy this combo is. Don’t skip the pickles! Actually, don’t skip anything!

Pacific cod


  • 2 slices of bacon, chopped
  • 1/2 cup finely chopped onion
  • 1/2 cup coarse fresh almond meal (Trader Joes is best or homemade, almond flour is too fine for this recipe, in my opinion)
  • 1 1/2 tablespoons minced dill pickle
  • 3/4 pound fresh white fish fillet, like cod, haddock, pollack
  • 1 teaspoon mayonnaise


Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the almond meal, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.


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