Almond-Crusted Cod with Snap Peas & Radish-Red Quinoa Salad
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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.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
