Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad
Entrées,  Gluten Free,  Recipes

Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad

Crispy spring veggies, fresh mint and lemon brighten up this light-yet-hearty seafood meal.

Cod is such a versatile fish. It doesn’t have a very strong flavor, so it’s really good at taking on the other flavors in a dish. And it cooks up so beautifully flaky.

In this dish, cod is coated with almond flour and pan-fried in a mix of oil and butter. There’s just something about giving something a butter bath in a pan that soothes my soul…

Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad

The cod is served over red quinoa that has sautéed radishes and mint mixed in, as well as bright, crispy, quick-cooked sugar snap peas. Fresh lemon ties it all together perfectly.

We really enjoyed this meal. It was fresh and bright and didn’t leave us feeling like we ate a heavy plate of fried fish. Definitely a tasty meal that we’d enjoy again.

Print

Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad

  • Yield: 2 servings 1x

Description

Crispy spring veggies, fresh mint and lemon brighten up this light-yet-hearty seafood meal.


Scale

Ingredients

  • 2 Cod Fillets
  • 3 Ounces Radishes
  • 2 Cloves Garlic
  • 1 Lemon
  • ¼ Pound Sugar Snap Peas
  • 1 Large Bunch Mint*
  • 2 Tablespoons Butter
  • 2 Tablespoons Sliced Almonds
  • ¼ Cup Almond Flour
  • ¼ Cup Red Quinoa
  • ¼ Teaspoon Crushed Red Pepper Flakes

Instructions

Cook the quinoa:

  1. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:

  1. While the quinoa cooks, wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Cut the radishes into wedges. Peel and thinly slice the garlic. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Snap off the snap pea stems; pull off the string that runs the length of the pod. Pick the mint off the stems; discard the stems.

Cook the radishes:

  1. While the quinoa continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sliced almonds and lemon zest. Cook, stirring frequently, 45 seconds to 1 minute, or until fragrant. Transfer to a large bowl. Wipe out the pan.

Finish the quinoa:

  1. To the bowl of cooked radishes and toasted almonds, add the cooked quinoa, half the mint (roughly chopping the leaves just before adding), the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Stir to thoroughly combine. Set aside in a warm place.

Coat & cook the cod:

  1. Place the almond flour on a plate. Pat the cod fillets dry. Cut each into 3 equal-sized pieces; season with salt and pepper and coat in the almond flour, tapping off any excess. In the pan used to cook the radishes, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets; cook 2 to 3 minutes. Flip the fillets; add the butter. Cook, occasionally spooning the butter over top, 2 to 3 minutes, or until cooked through; transfer to a plate. Wipe out the pan.

Cook the snap peas & plate your dish:

  1. In the same pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Add the snap peas. Cook, 1 to 2 minutes, or until bright green and slightly softened. Remove from heat. Divide the finished quinoa, snap peas and almond-crusted cod between 2 dishes. Garnish with the remaining mint and lemon wedges. Enjoy!

Notes

Recipe from Blue Apron

*Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons. When it calls for a “large bunch”, it’s usually about twice that amount.


Nutrition

  • Calories: 640
Recipe Card powered by

Leave a Reply

Your email address will not be published. Required fields are marked *