Bacalhau cetogênico crocante com parmesão

Ingredientes

• 4 cod fillets (about 6 oz each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 3/4 cup finely grated parmesan cheese
• 2 tablespoons almond flour
• 1 tablespoon mayonnaise
• 1 teaspoon lemon zest (optional)
• 1 tablespoon fresh parsley, chopped

Modo de preparo

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper and set a wire rack inside if you have one.

2. 2

   Pat cod fillets completely dry with paper towels on both sides.

3. 3

   Brush each fillet lightly with olive oil, then season with salt, pepper, garlic powder, and smoked paprika.

4. 4

   In a small bowl, mix together the grated parmesan, almond flour, mayonnaise, and lemon zest until a rough paste forms.

5. 5

   Press the parmesan mixture firmly onto the top of each fillet in an even layer.

6. 6

   Bake for 18 to 22 minutes until the crust is deep golden and the fish flakes easily when pressed with a fork.

7. 7

   Scatter fresh parsley over the top and serve immediately with lemon wedges on the side.