Walnut-Crusted Baked Cod with Steamed Broccolini
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Lean cod meets a walnut-and-Dijon crust that crisps in the oven, over steamed broccolini — ALA from walnuts for vascular elasticity, protein without the heaviness.
White fish can be shy on the plate, and a walnut-and-Dijon crust fixes that in one gesture. Chopped walnuts toast to a golden nubbly top while the cod bakes moist underneath, and walnuts rank among the great plant sources of the omega-3 ALA. Steamed broccolini lands the vitamin K on the side, all in one tray in under thirty minutes. A plate that earns its place in the weekly rhythm.
🥄 Ingredients
- 🫗 2 cod fillets (about 150g each)
- 🫗 1/2 cup walnuts, finely chopped
- 🫗 1 tablespoon Dijon mustard
- 🫗 1 tablespoon lemon juice
- 🫗 1 tablespoon olive oil
- 🫗 1/4 teaspoon salt and cracked pepper
- 🫗 2 bunches broccolini
- 🫗 Lemon wedges, to serve
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat the oven to 190°C (375°F). Line a sheet pan with parchment.
Whisk the Dijon, lemon juice, and olive oil in a small bowl; brush over the top of each fillet.
Press the chopped walnuts onto the mustard layer in a thin, even crust.
Bake 12–15 minutes, until the cod is opaque and flakes and the walnuts are golden.
Meanwhile, steam the broccolini 4–5 minutes until bright green and tender. Season both with salt and pepper and serve with lemon wedges.
⚠️ Common Mistakes
- ✕
Overthickening the walnut layer until it steams instead of crusts.
- ✕
Steaming broccolini to mush — bright green and tender-crisp is the target.
- ✕
Cramming the fillets edge-to-edge so they steam each other side-by-side.
🔄 Variations
Swap walnuts for hazelnuts or almonds with the pesto vibe from the site's salmon.
Add a tablespoon of grated parmesan into the crumb for a salty pop.
Serve over the garlic-broccoli plate from this series for a double-cruciferous meal.
Use salmon or sea bass when cod is unavailable — adjust timing for thicker fillets.
🧊 Storage
- 📦
Cod is a same-day fish for best texture; keep leftovers 1 day max in the fridge.
- 📦
The walnut crust can be prepped ahead and stored jarred in the fridge for a week.
💡 Chef Tips
Tip 1: Pound your own walnuts coarse — pre-ground walnut flour burns before it browns.
Tip 2: Pat the cod dry before brushing with mustard; moisture is the enemy of a set crust.
Tip 3: Check doneness at the thickest point — about 12 minutes for a 2-centimeter fillet; overdone cod is the sad cod.
❓ FAQ
Q
Is the crushed walnut really enough omega-3 to matter? Generous handfuls of walnuts are a bona fide ALA source — valuable especially for anyone who doesn't eat oily fish, and it crisps beautifully on top of the fish.
Q
Why pair ALA with white fish? Cod is lean; the walnuts bring the fat-and-flavor partner that white fish lacks, and the two add up to a vascular-friendly, high-protein plate.
Q
Can I use frozen broccolini? Absolutely — steam two minutes longer and don't skip the final squeeze of lemon.
Q
What makes this a "vitality" meal? The omega-3-from-walnuts + vitamin-K-and-cruciferous-vegetables + lean-protein trio covers vascular elasticity, hormone-friendly body weight, and steady energy in one plate.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →