HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconArgentinian Style Cod
Argentinian-Style Cod

Argentinian-Style Cod

with Almond Herb Chimichurri

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This dish will take you to Argentina and back with the help of two distinct elements. On the one hand, there’s chimichurri, which is a thick herb sauce that we’ve bulked up with almonds. And on the other hand, there’s salmuera. Basting the cod with this Argentinian version of brine keeps it moist and incredibly flavorful.

Tags:Eat FirstContains shellfish
Allergens:FishWheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Cod Fillets


½ cup

Red Rice Medley


1 unit


2 tablespoon

Sherry Vinegar

4 ounce

Grape Tomatoes

1 unit


1 unit

Veggie Stock Concentrate

2 clove


1 ounce


(ContainsTree Nuts)

½ ounce


¼ ounce


Not included in your delivery


Kosher Salt



2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2410 kJ
Calories576 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber7 g
Protein41 g
Cholesterol74 mg
Sodium292 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Bring a small pot of 1½ cups salted water and stock concentrate to a boil. When boiling, add rice. Reduce to a simmer, cover, and cook until tender, about 30 minutes. Remove from heat and let rest 5 minutes.


Trim off zucchini ends, then dice into ½–inch-thick cubes. Halve, peel, and finely dice half the shallot. Thinly slice other half into strands. Halve tomatoes. Mince garlic. Pick mint leaves from sprigs. Finely chop mint leaves and parsley. Finely chop almonds.


In a small bowl, mix together chopped almonds, mint, parsley, 2 tsp diced shallot, and minced garlic (to taste). Whisk in 1 TBSP olive oil and 1 TBSP sherry vinegar. Season to taste with salt and pepper. Set aside until rest of meal is ready.


Pat cod dry and place on a baking sheet. In a small bowl, whisk together an additional drizzle of olive oil and remaining sherry vinegar. Season generously with salt and pepper. Spoon half the mixture over cod. Place in oven and bake 8-10 minutes, until cooked through. Halfway through, baste with remaining vinegar mixture.


While cod cooks, heat 2 tsp oil in a large pan over high heat. Once hot, add zucchini, season with salt and pepper, and toss to coat. Cook until softened and lightly browned, 4-5 minutes. Add sliced shallot and tomatoes and cook another 2 minutes.


Fluff rice with a fork. Plate rice and top with cod. Serve with veggies. Top cod with chimichurri.