Argentinian-Style Cod with Sautéed Vegetables
 
 
Makes 2 servings
Ingredients
Almond chimichurri:
  • 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
Cod:
  • 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
Sautéed vegetables:
  • 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
Instructions
Make the almond chimichurri:
  1. In a medium bowl, combine all the chimichurri ingredients. Season with salt and pepper to taste.
Make the cod:
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Bake for 8-10 minutes or until fish flakes easily with a fork.
Make sautéed vegetables:
  1. Heat olive oil in a large fry pan over medium-high heat. Add shallots and cook, stirring occasionally, until tender, about 2 minutes.
  2. Add garlic and zucchini and sauté until lightly browned, about 4 minutes.
  3. Add tomatoes and sauté for 2 minutes. Season with salt and pepper to taste.
  4. Serve with almond chimichurri, cod and steamed rice.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/argentinian-style-cod-sauteed-vegetables/