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Seremoni 2025

Almond & Herb Crusted Black Cod

Recipes

Almond & Herb Crusted Black Cod

November 4th, 2025

Seremoni

This recipe is all about texture and freshness—a crisp, nutty crust giving way to buttery, tender black cod. The Dijon adds just enough tang to anchor the almond and herb topping, while lemon zest and fresh herbs keep every bite bright and aromatic. It’s simple enough for a weeknight but elegant enough for company, proof that restaurant-worthy fish can come straight from your own oven.

Ingredients

  • 2 6 oz Seremoni Grade Black Cod fillets, skin-on, pin bones removed
  • Kosher salt & black pepper
  • 1 Tbsp Dijon mustard (or whole grain)
  • ½ cup almonds, toasted
  • ½ cup panko breadcrumbs
  • 2 Tbsp fresh parsley leaves
  • 1 Tbsp fresh dill
  • 1 Tbsp fresh tarragon (or chives)
  • 1 clove garlic, smashed
  • Zest of 1 lemon
  • 2–3 Tbsp olive oil
  • 1 Tbsp unsalted butter, melted

    Instructions

  • Pat black cod dry, season lightly with salt and pepper. Brush top side with Dijon mustard — this helps the crust adhere and adds tang.

  • In a food processor, pulse almonds, panko, herbs, garlic, and lemon zest until finely chopped but still textured (not a paste). Add olive oil and melted butter, pulse again until mixture just holds together when pinched. Season with salt and pepper.

  • Press almond–herb mixture firmly onto mustard-brushed side of cod fillets.

  • Place fish on a parchment-lined baking sheet. Bake at 400°F for 12–15 minutes, until fish is just cooked through and the crust is golden brown. If needed, broil for 1–2 minutes to deepen the crust’s color.

  • Serve with a squeeze of fresh lemon juice and a spoonful of yogurt or crème fraîche on the side.