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Stuart unfortunately had some bad news when he had his last set of blood tests so we are on a healthy eating regime. Lots of fish (which I adore), salads, vegetables, healthy food. He cannot eat any dairy products, no salt and no sugar or alcohol for the next month until the next set of tests. So, get ready to see lots of fish recipes in the coming weeks!

This is an easy dish that you can put on the table after a long day’s work in no time. The soft-fleshed cod (or any other meaty white fish) is offset beautifully by the crunchy almonds. Serve with some tender, young spinach leaves. I added some quinoa as well.

Serves 4


  • ½ cup sliced almonds
  • 1 tablespoon olive oil
  • 4  200g/7oz cod fillets 
  • Salt and freshly ground black pepper
  • 1 teaspoon dill
  • Lemon wedges for serving


Heat oven to 180C / 360F
Place a large dry nonstick skillet over medium heat, and add almonds
Stir constantly until they are lightly golden
Remove from heat, and transfer to a bowl to cool
Dry the fish fillets with paper towels to absorb excess moisture
Place the fillets on a baking sheet
Drizzle some olive oil on the fish
Season with salt, pepper and dill
Sprinkle the toasted almonds on the top
Bake in preheated oven for 10 – 12 minutes until fish flakes easily with a fork
Serve with lemon wedges if desired