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Saturday, December 17, 2016

Argentine Style Cod

This cod is baked then served with a chimichurri made with mint, parsley, and almonds.  It is great served with rice and sauteed vegetables.  This recipe serves two.

2 cod fillets
1 zucchini, diced
1 c. grape tomatoes, cut in halves
1 shallot
2 cloves garlic, minced
1/2 oz . mint leaves
1/2 oz. parsley leaves
1 oz. sliced almonds
2 T. sherry vinegar
olive oil
rice-amount and type your choice, cooked

Pat dry the cod.  Place on a baking sheet.  Mix a T. olive oil an 1 T. sherry vinegar.  Drizzle over the cod.  Bake at 425 for 8-10 minutes.  While the cod is baking, saute zucchini, tomatoes and half the shallots in a T. of olive oil.
Put almonds, parsley, mint, 1/2 the shallots, garlic, 1 T. olive oil and 1 T. sherry vinegar in a food processor.  Grind until fairly smooth.

Serve fish over rice with vegetables on the side.  Top fish with a large spoonful of chimichurri

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