Seared Cod With Carrot-Almond Dressing

cod-spinach-carrot
Photo by Paul Sirisalee
Seared Cod With Carrot-Almond Dressing 2.8 34 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 358 calories
    • Fat 26 g
    • Sat Fat 3 g
    • Cholesterol 65 mg
    • Sodium 337 mg
    • Protein 29 g
    • Carbohydrate 3 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 44 mg

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook in batches until opaque throughout, 2 to 3 minutes per side.

Meanwhile, combine the carrots, almonds, vinegar, orange zest, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Serve the carrot-almond dressing over the fish and spinach

Ingredients

  1. Check 4 6-ounce pieces boneless, skinless cod
  2. Check 6 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/4 cup grated carrots
  5. Check 1/4 cup chopped roasted almonds
  6. Check 1 tablespoon white wine vinegar
  7. Check 1 teaspoon orange zest
  8. Check wilted baby spinach, for serving

Directions

  1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook in batches until opaque throughout, 2 to 3 minutes per side.
  2. Meanwhile, combine the carrots, almonds, vinegar, orange zest, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  3. Serve the carrot-almond dressing over the fish and spinach