Nut Crusted Cod and Pickled Shallots

By Dr Ernst
July 7, 2017

Eating clean and on a ketogenic diet can be a challenge – but it does not need to be hard.

This flavorful fish dish is a great source of the fats we love, and quite easy to make.


2 T Red Palm oil

2 T MCT oil

3 T Red wine vinegar

1/2 tsp Italian seasoning

1/2 tsp Himalayan salt

2 shallots, have and thinly sliced lengthwise

1/2 C Finely chopped pistachios

1/2 C Almonds, sliced

1 tsp Fennel seeds crushed

4 Skinless wild-caught cod fillets

6 oz Arugula greens


  • Preheat oven to 425
  • In a large bowl, whisk together the olive oil, vinegar, and spices  – adding the shallots  – marinate while prepping the dish.
  • In a small bowl mix the nuts and fennel seeds with 1 T oil
  • Place the fish on a greased baking sheet, and brush with the remaining oil. Season with salt and pepper to taste.
  • Make sure to divide the nut mixture evenly among the fillets.
  • Bake until the fish starts to flake in the center, typically 10-12 minutes.
  • Toss the shallot mixture with the greens and season with salt to taste.
  • Divide the salad among the plates to serve – topping each with the warm fish and serve!



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