Meal Kit

Cod Amandine

with wild rice pilaf

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Cod), Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Ama-where? Ama-who? Well, we Americans often replace “amandine” with “almondine,” which gives you a big clue as to what sliced, joyful nut is garnishing this delicate morsel of cod. And not alone, for these almonds are cooked in brown butter and lemon, adding a perfect rich tartness to the fish. This meal is rounded out by a wild rice and carrot melody that adds a bit of bulk to what is lighter than air. Ama-what? Ama I glad I ordered this meal!

In Your Box (serves 2)

  • Info
    12 oz. Cod
  • 8 oz. Carrot
  • 1 Lemon
  • Info
    ½ cup Seasoned Wild Rice Blend
  • Info
    1 oz. Butter
  • Info
    1 oz. Roasted Sliced Almonds
  • ¼ oz. Parsley

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel, trim, and quarter carrot. Cut into small pieces.

    Halve lemon lengthwise. Cut one half into two wedges and juice the other half.

    Stem and mince parsley.

    Pat cod dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Wild Rice Pilaf

    Place a medium pot over medium-high heat.

    Add 1 tsp. olive oil and carrot to hot pot and stir occasionally until carrot begins to soften, 2-4 minutes.

    Add 1 cup water and rice and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20-22 minutes. Set aside

    While rice cooks, cook cod.

  3. 3

    Cook the Cod

    Place a medium non-stick pan over medium-high heat.

    Add 2 tsp. olive oil and cod to hot pan and cook undisturbed until lightly browned, 2-3 minutes.

    Transfer cod to prepared baking sheet, seared side up, and roast until fish reaches a minimum internal temperature of 145 degrees, 5-9 minutes.

    Wipe pan clean and reserve.

    While cod roasts, make brown butter almonds.

  4. 4

    Make the Brown Butter Almonds

    Return pan used to sear cod to medium heat.

    Add butter and cook until it browns and begins to smell nutty, 1 minute. Be careful! Browning happens quickly after butter stops sizzling.

    Stir in almonds and cook until almonds turn golden brown, 30-60 seconds.

    Remove from burner and add lemon juice, 2 Tbsp. water, and half the parsley (reserve remaining for garnish).

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining parsley and lemon wedges. Bon appétit!

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