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!
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
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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).
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining parsley and lemon wedges. Bon appétit!
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