1 lb skinless Alaskan cod filets, sliced into 1 in pieces
1 cup almond flour, divided
1/2 cup gluten free breadcrumbs
½ cup parmesan cheese or vegan cheese
1 tsp garlic powder
3/4 tsp Salt
1/8 tsp pepper
1 tsp Italian seasoning
Parsley, for garnish (optional)
Honey Yogurt Dressing:
1/2 cup unsweetened greek yogurt or yogurt alternative
2 T honey
1 T djion mustard
Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
Toast quinoa, cook quinoa in a large skillet over medium high heat for 3-4 minutes, stirring occasionally. Remove from heat and let cool.
In a small bowl: add 1 cup almond flour. In a separate bowl: whisk eggs. In a medium size bowl: combine toasted quinoa, parmesan cheese, spices and gluten free breadcrumbs. Dip Alaskan cod filets into the first almond flour bowl, then into the eggs mixture, then finally coat with quinoa mixture. Press filet lightly to get the breading to adhere.
Gently place fish sticks on a baking sheet, spacing each about ½ inch apart. Garnish with parsley or extra Italian seasoning, as desired. Squeeze juice from lemon over filets.
Bake for 8-10 minutes. Flip and bake for another 8-10 more minutes.
While the fish sticks are baking, make your yogurt dipping sauce. Mix yogurt, honey and dijon mustard in a small bowl. Adjust amounts to desired sweetness.
Once fish sticks are done baking, let them cool. Garnish with more lemon and parsley. Pair with your favorite veggie and enjoy!