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Almond-Crusted Cod

with Coconut Rice & Ginger Spinach

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories

Tender cod is delicious when prepared with a crispy coating. Often, this coating is made with a simple layer of all-purpose flour. Here, though, we’re swapping in a specialty ingredient: almond flour. Though not a flour in the conventional sense, almond flour (simply, finely ground almonds), coats the fillets, adding complex, nutty taste. As the fish cooks, the ground nuts toast, releasing their essential oils and infusing the cod. The result is a uniquely flavorful take on crispiness!

fresh
ingredients
Almond-Crusted Cod with Coconut Rice & Ginger Spinach
Title
  • 4 Cod Fillets
  • 1½ cups Long Grain White Rice
  • 1 13.5-Ounce Can Light Coconut Milk
  • ¼ cup Almond Flour
  • 1 Lime
  • 1 lb Baby Spinach
  • 1 large bunch Cilantro
  • 2 Tbsps Butter
  • 1 2-Inch Piece Ginger
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime.

Make the coconut rice:
2 Make the coconut rice:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add half the ginger; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, 1 cup of water, a big pinch of salt and the coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to low and cover. Simmer 24 to 26 minutes, or until the liquid has been absorbed. Fluff the finished rice with a fork. Transfer to a serving dish.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. (If necessary, work in batches.) Transfer the cooked spinach to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Set the drained spinach aside. Wipe out the pan.

Finish the spinach:
4 Finish the spinach:

While the rice continues to cook, in the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the drained spinach and cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 1 to 2 minutes, or until melted. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Coat & cook the cod:
5 Coat & cook the cod:

While the rice finishes cooking, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the almond flour on a plate. Coat 1 side of each seasoned fillet in the almond flour. In the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down first, and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to the serving dish of finished spinach.

Serve your dish:
6 Serve your dish:

Garnish the cooked cod fillets and finished spinach and the coconut rice with the cilantro. Serve with the lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the cod from the refrigerator to bring to room temperature. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime.

2 Make the coconut rice:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add half the ginger; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the rice, 1 cup of water, a big pinch of salt and the coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to low and cover. Simmer 24 to 26 minutes, or until the liquid has been absorbed. Fluff the finished rice with a fork. Transfer to a serving dish.

Make the coconut rice:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. (If necessary, work in batches.) Transfer the cooked spinach to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Set the drained spinach aside. Wipe out the pan.

4 Finish the spinach:

While the rice continues to cook, in the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the remaining ginger and cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the drained spinach and cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the butter and cook, stirring frequently, 1 to 2 minutes, or until melted. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Finish the spinach:
5 Coat & cook the cod:

While the rice finishes cooking, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Place the almond flour on a plate. Coat 1 side of each seasoned fillet in the almond flour. In the same pan used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down first, and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to the serving dish of finished spinach.

6 Serve your dish:

Garnish the cooked cod fillets and finished spinach and the coconut rice with the cilantro. Serve with the lime wedges on the side. Enjoy!

Serve your dish: