Almond Crusted Cod with Orange Sauce

As an Amazon Associate, we may earn commissions from qualifying purchases from

If you love a dish that is easy to prepare but delivers big on taste and is gorgeous, too, then you will absolutely adore this recipe.

The combination of almonds and fresh orange may seem unusual, but there is something about this dish that just absolutely works. Cod is affordable and cooks up flakey and not fishy tasting at all. We love it for classic fish and chips, too. And this dish comes together in about 30 minutes!

A straight-on view of a white plate with a serving of almond crusted cod sitting next to a spinach salad topped with grated parmesan.

How To Make Almond Crusted Cod with Orange Sauce


NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

For the Sauce

Oil – Olive oil or extra-virgin olive oil
Shallot – Finely minced. Can substitute finely chopped yellow or white onion.
Orange juice and orange zest – Fresh is definitely best and recommended.
Vinegar – Champagne is wonderful, but white wine vinegar works great, too.
White wine – Go with a decent drinking wine (not cooking wine). Dry is best, such as Chardonnay or Sauvignon Blanc.
Butter – Unsalted.

For the Fillets

Fresh cod – Found in the seafood department of most supermarket. You could also go with tilapia, halibut, flounder, or even catfish.
Seasonings – Salt and pepper is all you need.
Flour – All-purpose.
Eggs – Lightly beaten with a tbsp of water or milk.
Almonds – Chopped in your food processor. Process them until almost completely pulverized, but it’s okay to leave some texture, but not too chunky.
Breadcrumbs – Panko are great, but regular bread crumbs work, too.
Parmesan cheese – Go with a good-quality parmesan. Pecorino-Romano is a great choice. Be sure to get grated, not shaved.
Olive oil – For lightly frying. See NOTES for more information on this.

EXPERT TIP: Set up a “dredging station” by utilizing three pan or shallow bowls. The first pan will be for the flour, the second for the egg wash, and the third for the almond mixture. Be sure to shake excess egg off of the filet before pressing into the almond mixture. Use your fingers to help the almond mixture adhere to the fillets.

A person holding up an uncooked fillet of cod that is in a baking pan filled with a breading of pulverized almonds, Parmesan cheese, and breadcrumbes.

Tips for Perfect Almond Crusted Cod

Fresh Is Best – Seek out a fish department (or monger) that you trust. Avoid frozen cod in the freezers in supermarkets. The cod behind the counter may have previously frozen, but it’s still be quality than the pre-packed frozen variety.

Leave Some Texture with the Almonds – You definitely don’t too leave the almonds in your food processor to chunky, because they will come off during the light frying. But, don’t process them to the point that their practically powder. A little texture delivers great taste and a crunchy breading.

Lightly Fry – You’ll need to add enough oil in your skillet to reach half way up the fillet. Get the oil to where it’s shimmering and almost smoking. Be very gentle when flipping the fillets over, you don’t want to lose any of the breading.

EXPERT TIP: We find that lightly frying the breaded cod in oil delivers that extra crispy crust. However, you can bake them in a in 410°F oven for 10 minutes, and then flip and bake for another 8 minutes, or until crispy. They can also be baked in your air-fryer (see NOTES).

A fillet of cod that has an almond and Parmesan breading on it and is a cast-iron skillet lightly frying in olive oil.

How To Serve

We love to serve this amazing seafood dish alongside a spinach salad with a simple orange vinaigrette.

To make the orange vinaigrette, simply stir together:

  • 2 tbsp Champagne vinegar (or white wine vinegar)
  • 2 tbsp Dijon mustard
  • Zest of one orange
  • 1 tbsp orange juice
  • 3 tbsp honey
  • 1/2 tsp Kosher salt

Next, whisk in 1/3 cup of extra-virgin olive oil until fully combined. You could also place all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

EXPERT TIP: After making the sauce, keep it warm on the stove while you bread and fry the fish. We like to transfer the warm sauce into a small bowl and allow guests to pour the sauce over their cod.

A dinner spoon being used to drizzle an orange shallot sauce over an almond crusted fillet of cod next to a spinach salad.

Other Amazing Seafood Recipes to Try

We love all kinds of seafood dishes, and here are some of our all-time favorites:

Parmesan-Crusted Cod with Romesco Sauce
Classic Fish and Chips
Mediterranean-Style Baked Red Snapper
Mediterranean Tuna Steaks
Baked Tilapia in Lemon Butter Sauce
Grilled Swordfish
Pan-Seared Halibut with Vegetables
Salmon Puttanesca
Poached Salmon with Capers and Hollandaise Sauce
Seared Haddock with Mushroom Algrodolce Sauce

These are all truly amazing, but, isn’t this dish calling your name right about now?

A close-up view of an almond crusted cod with orange sauce next to a small pile of a spinach salad on a white dinner plate.

This dish is so delicious that we’ve had folks who don’t love seafood say they love it.

The crispy almond exterior is such a perfect match to the flakey, tender fillet of cod. And then orange sauce seals the deal.

As mentioned, this is so beautiful in presentation, it’s wonderful to serve to guests, but it’s so easy (and affordable) that it makes an ideal weeknight dinner at home, too!

A close-up view of a fillet of almond crusted cod with orange sauce that has bite taken out of it and is on a white dinner plate.

Ready to make the best seafood dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon!

A close-up view of an almond crusted cod with orange sauce next to a small pile of a spinach salad on a white dinner plate.

Almond Crusted Cod with Orange Sauce

The flavors in this dish work wonderfully together. We love to serve this alongside a spinach salad lightly dressed with a vibrant orange vinaigrette (see blog post for recipe).
5 from 14 votes
Print Pin Rate
Course: Seafood
Cuisine: American
Keyword: Cod, easy seafood recipe, how to cook cod
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 468kcal


For the Sauce

  • 1 tbsp olive oil
  • ½ shallot finely chopped, about 1/4 cup
  • Zest of one orange
  • ¼ cup orange juice
  • ¼ cup white wine
  • 2 tbsp Champagne vinegar or white wine vinegar
  • 2 tbsp unsalted butter


  • 2 lbs cod fresh, cut four fillets
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup almonds sliced and processed in a food processor (should still have almond bits, don't completely pulverize)
  • 1 cup panko breadcrumbs
  • ¼ cup Parmesan cheese
  • olive oil for frying, See NOTES


Make the Sauce

  • In a medium-sized saucepan, heat 1 tbsp olive oil over medium heat.
  • Add the shallots and cook until soft, about 3 to 5 minutes. Stir in the orange zest and cook for another minute.
  • Add the orange juice, wine, vinegar, ½ tsp salt, and ¼ pepper. Cook until reduced to about half, approximately 4 to 5 minutes.
  • Remove from heat and stir in the butter. Stir until butter has melted and is incorporated. Keep warm over low heat while you prepare the cod.

Prepare the Almond Crusted Cod

  • Lightly season the cod fillets with salt and pepper.
  • Set up a dredging station by adding the flour in one medium-sized pan or bowl, the eggs with 1 tablespoon of water, lightly blended, in another medium bowl, and then the almonds, breadcrumbs, Parmesan, 1 tsp salt, and ½ tsp pepper in a third medium bowl.
  • Coat each fillet first with the flour, shaking off excess, and then dipping into the egg bath, shaking off excess, and then coating with the almond mixture. Let fillets rest for about 5 minutes while you heat the oil.
  • In a large skillet, heat the olive oil over medium-high heat until shimmering and almost starting to smoke.
  • Add the fillets and cook until golden brown on each side, about 2 to 3 minutes per side. Carefully remove from skillet.
  • Place a cooked fillet on each plate and spoon the sauce over the top. Serve at once passing extra sauce on the side.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
When lightly frying the breaded cod, add enough oil to your skillet so the fillet will be about half covered (about 1/4 inch deep). See the blog post for instructions on baking the fish. 
It's important to use a non-stick skillet. You may need to fry the fillets in batches. You can keep cooked fillets in a low-temp oven (250°F) until all have been prepared. Keep the sauce warm over low heat until ready to serve. 
The sauce can be made several hours in advance. Simply reheat over low heat. The fish can be breaded and refrigerated for up to 4 hours before frying. 


Calories: 468kcal | Carbohydrates: 45g | Protein: 58g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 367mg | Potassium: 1354mg | Fiber: 6g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 10mg | Calcium: 257mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in May 2018, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in October 2023!


  • 5 stars
    I just found your site the other day and I’m so glad I did. I made this recipe last night and we were very happy with the results. I did half the recipe as we are only two enjoying it.

    How can I sign up to receive recipes from your site. I would love to receive newsletters from you.

    Thank you for a great dinner, looking forward to many more.

    • Hi Donna!

      So sorry for the delayed response!! Woo hoo!! We are so so thrilled you found us and we found YOU!! And we LOVE that you made the almond crusted cod with orange sauce! Isn’t it so yummy??!! We’ve put you on our email list so you’ll never miss a new email!! Thank you so much for reaching out to us and even more for the GREAT review! That honestly means the world to us! Please stay in touch!! All the best, Kris & Wesley

  • 5 stars
    Wow, does this ever look like perfection? We love cod but my husband prefers it fried and I do not. I think this is a happy and delicious compromise. I too, love Nielsen-Massey extracts, and will have to get my hands on a bottle of the orange, I think it’s the only flavor I don’t have, and whip up this dish for the family. It truly looks incredible!

    • Hi Megan! Thank you thank you thank you!! We really do love this dish, and we love cod fried (fish and chips) and prepared like this. And if forced to choose, I didn’t think I’d ever choose anything over my beloved fish and chips, but this taste profile really can’t be beat. We hope you make this for the family, and when you do…please let us know what the gang thinks!! Best, Kris & Wesley

  • 5 stars
    This just made my stomach growl…. At 8:00 a.m.! I’m always looking for delicious new fish recipes and cod is a fave, so I’m definitely making this ASAP!

    • Love a good 8am stomach growl! Get ’em all the time. Hope you can make this dish, we really, really do love it. Thanks so much! Best, Kris & Wesley

  • 5 stars
    I’ve always seen orange extract but never really knew what to use it for. This recipe is drool worthy and I’ll definitely need to make it ASAP. The almond crust on the cod is perfection and adds the perfect crunch!

  • 5 stars
    First of all, the fish looks absolutely marvelous. Love the combination of ingredients, and I’m always a big fan of citrus with fish. Secondly, it’s nice to read your thoughts and tips about using extracts. I rarely turn to them outside of baking, but I’m going to have to rethink that approach now. After all, there’s a whole lot of flavour packed into a small space, and that’s definitely a boon with certain kinds of cooking!

  • 5 stars
    This is just a gorgeous dinner, and I agree, the simpler the better. What a great use of the orange extract, and one that I hadn’t thought of, so I would love to try it! Neilsen-Massey makes such great stuff, and to use it in a fun weeknight meal is the best! I cannot wait to try this out!

  • 5 stars
    How gorgeous is this dish?! The cod looks so perfectly crispy and that sauce, oh that sauce! Divine. I am such a fangirl (devotee? That sounds more elegant! haha) for Nielsen Massey’s line. Like you, I am in love with the rose water (Bon Appetit–such a great place), and the orange extract has been a staple in my pantry for years. It’s my secret ingredient in my Christmas Linzer cookies. Just a drop in the shortbread dough gives it a complementary flavor and aroma that everyone goes crazy for! I can’t wait to use it in this sauce and vinaigrette. So fresh tasting and fragrant!

    • Thank you! We do feel all the components came together in this dish to really make a wonderful meal. And hello?! Christmas Linzer cookies with a drop of orange extract?!!…will be hopping over to your blog sooner than Christmas to get that recipe! Thanks again!! xoxo

  • 5 stars
    You’re so right – the simpler the better. I was just looking at cod at the market the other day but didn’t get it because I couldn’t think of a recipe. Going back and getting it now!

    • Thanks Tracy! We really think you’ll love this recipe! We love fish and chips with fresh cod, but we gotta say…this dish is even better! Hope you like it! Thanks again, Kris & Wesley

  • 5 stars
    What a great sounding recipe. And I agree, why purchase cheap ingredients to make fabulous food. I never skimp when it comes to our food. I haven’t tried the Orange extract by Nielsen-Massey. I will put that on my grocery list.

  • 5 stars
    I think this is one of the best recipes I have seen in a while. The crust on the cod looks perfectly crunchy and golden. I love the use of orange extract. I cannot wait to make this for my Hubby this weekend!

  • 5 stars
    First…is there really any other vanilla? Not in my house!! This recipe sounds amazing. We love fish, and crusting it in nuts is such a great idea. A welcome change from breadcrumbs….and so delicious.

  • 5 stars
    I love seafood. I actually eat a lot more seafood than anything else. I have yet to have cod with an orange sauce. You provided so many great tips! I can’t wait to try this recipe.

  • 5 stars
    I love to use Nielsen-Massey extracts in all of my baking, but I’ve never thought to use them in cooking like this. That’s genius. That cod looks spectacular — the crusty crumb coating and that luscious orange beurre blanc, sound utterly decadent. I wish you were my next door neighbors, I’d bring the wine!!!

    • Thank you, Lisa!! Nielsen-Massey is just so great, and this was my first recipe working with the orange extract, and I have to say, we were really, really impressed with the results. Orange beurre blanc is the bomb. I know!!!! We’d have a blast cooking and drinking wine!! Well, who knows…maybe one day!!! Thanks again xoxo Kris & Wesley

  • 5 stars
    Omg! I didn’t even know orange extract was a thing! But wow Nielsen Massey products are always so fabulous- I’m sure that I need this. And cod is right up my ally. (Up my river?) The almond and orange compliment cod perfectly– this sounds amazing!

    • Thank you, Sarah! I know! I really wanted to have more of an orange flavor with this dish, and I was so happy with Nielsen-Massey’s Pure Organic Orange Extract. We really think you’ll like this dish a lot. Thanks again!! Kris & Wesley

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating