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
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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