We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Cod & Date Vinaigrette
with Browned Butter, Quinoa & Spinach Salad
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 650 Cals/serving
-
In this recipe, we’re livening up our cod fillets with a hearty quinoa and spinach salad, made with almonds, radishes and rich browned butter. For even more incredible depth of flavor, we’re dressing the salad with a sweet and tangy Medjool date vinaigrette. Medjool dates, a gourmet variety that originated in Morocco, are prized for their chewy texture and luscious, honeyed taste. We’re also using the vinaigrette to top the cooked cod, to bring the entire dish together.
Get Cooking
fresh
ingredients
Title
-
2 Cod Fillets
- ½ cup Red Quinoa
- 3 oz Radishes
- 2 oz Spinach
- 1 bunch Cilantro
-
2 Tbsps Sliced Almonds
- 2 Tbsps Butter
- 1 Tbsp Sherry Vinegar
- 1 oz Medjool Dates
- 1 Shallot
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the quinoa:
Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa. Cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the quinoa cooks, wash and dry the fresh produce. Trim off and discard the ends of the radishes; small dice. Roughly chop the spinach. Peel and mince the shallot; place in a bowl with the vinegar. Pit and roughly chop the dates. Pick the cilantro leaves off the stems; discard the stems.
3
Start the salad:
In the pot used to cook the quinoa, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pot occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the radishes and almonds; season with salt and pepper.
4
Finish the salad:
To make the date vinaigrette, add the dates to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the cooked quinoa, spinach and half the date vinaigrette to the pot of browned butter, radishes and almonds; stir to combine and season with salt and pepper to taste.
5
Cook the cod:
Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 4 minutes per side, or until lightly browned and cooked through. Remove from heat.
6
Finish & plate your dish:
Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!
1
Cook the quinoa:
Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa. Cook 16 to 18 minutes, or until tender. Drain thoroughly. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the quinoa cooks, wash and dry the fresh produce. Trim off and discard the ends of the radishes; small dice. Roughly chop the spinach. Peel and mince the shallot; place in a bowl with the vinegar. Pit and roughly chop the dates. Pick the cilantro leaves off the stems; discard the stems.
3
Start the salad:
In the pot used to cook the quinoa, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pot occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the radishes and almonds; season with salt and pepper.
4
Finish the salad:
To make the date vinaigrette, add the dates to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Add the cooked quinoa, spinach and half the date vinaigrette to the pot of browned butter, radishes and almonds; stir to combine and season with salt and pepper to taste.
5
Cook the cod:
Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook 2 to 4 minutes per side, or until lightly browned and cooked through. Remove from heat.
6
Finish & plate your dish:
Divide the finished salad and cooked cod fillets between 2 plates. Top with the remaining date vinaigrette. Garnish with the cilantro. Enjoy!
Tips from Home Chefs
About Blue Apron
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered