As you may or may not know, I’m a sucker for contests. So when HelloFresh and Pottery Barn teamed up to give away a month of free meals, I entered to win straightaway. And, as luck would have it, I was chosen as the lucky recipient of the prize!
That was in late July and I embarrassingly just redeemed the gift and received my first HelloFresh box last Friday. After work, I tore into the package and threw together this Argentinian-style cod with sautéed vegetables and almond chimichurri. And in all honesty, I was pleasantly surprised.
Despite its simplicity, the dish is packed with flavor and freshness, which is why I’m sharing the recipe with you. If you happen to have leftovers, they’re delicious piled atop a bed of lettuce or a warm tortilla.
Recipe adapted from HelloFresh.
- ¼ cup sliced almonds, roughly chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ½ medium shallot, minced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- sea salt and freshly ground black pepper, to taste
- 2 skinless cod fillets (4-6 ounces each)
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon olive oil
- 1½ medium shallots, thinly sliced
- 1 garlic clove, minced
- 1 zucchini, diced
- ½ cup grape tomatoes, halved lengthwise
- sea salt and freshly ground black pepper, to taste
- In a medium bowl, combine all the chimichurri ingredients. Season with salt and pepper to taste.
- Preheat oven to 425 degrees.
- Line a baking sheet with foil and place cod on baking sheet. Sprinkle both sides of fish with salt and pepper. Drizzle with olive oil and sherry vinegar.
- Bake for 8-10 minutes or until fish flakes easily with a fork.
- Heat olive oil in a large fry pan over medium-high heat. Add shallots and cook, stirring occasionally, until tender, about 2 minutes.
- Add garlic and zucchini and sauté until lightly browned, about 4 minutes.
- Add tomatoes and sauté for 2 minutes. Season with salt and pepper to taste.
- Serve with almond chimichurri, cod and steamed rice.
This looks amazing and I am going to make it this week for some friends! Can you tell me what kind of rice you used? Thank you!
Thank you! I used a red rice medley, but any kind will do. Enjoy!
This is incredibly delicious!! I highly recommend this recipe. The presentation is beautiful, and looks and tastes as though the dish came from a 5 star restaurant. We served this with instant brown rice.
Thanks for the feedback, Leslie – so glad you enjoyed the recipe!