Cod and spinach with carrot almond dressing recipe


  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 4 (6-ounce) pieces boneless, skinless cod
  • Kosher salt and black pepper
  • 6 tablespoons olive oil
  • ¼ cup grated carrots
  • ¼ cup chopped roasted almonds
  • 1 tablespoon white wine vinegar
  • 1 teaspoon orange zest
  • Wilted baby spinach, for serving
How to Make It
  1. Season the fish with ¼ teaspoon each salt and pepper. Cook in batches in 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until opaque throughout, 2 to 3 minutes per side.
  2. Combine the carrots, almonds, vinegar, orange zest, and the remaining ¼ cup of oil. Season with ¼ teaspoon each salt and pepper. Serve the dressing over the fish and wilted baby spinach.

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