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…
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.
- 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
See Blue Apron for the full recipe.