- 1 1/2 pounds cod fillet
- 1/2 cup blanched almond flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground smoked paprika
- 2 tablespoons olive oil
- 4 tablespoons grapeseed oil
- 1 cup chicken stock
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup kalamata olives, finely chopped
- 1/4 cup finely chopped fresh parsley
- Rinse the cod, pat dry, and slice into 4 pieces.
- In a medium bowl, combine the almond flour, salt, and paprika. Coat the cod with the almond flour mixture.
- Heat the olive oil and 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Sauté the cod in the oil for 3 to 5 minutes per side, until golden brown. Transfer the cod to a paper towel-lined plate and place in a warm oven.
- Using the same skillet, combine the chicken stock, lemon juice, and olives, loosening the browned bits with a spatula to incorporate into the sauce. Raise the heat to high and reduce the sauce by half. Whisk in the remaining 3 tablespoons grapeseed oil.
- Pour the sauce over the cod, and sprinkle with parsley before serving.