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Easy prep
One pot

Pan-Fried Cod

with Brown Butter Quinoa, Kale & Golden Raisin Salad

Cooking time

20 minutes




780 /serving

On the menu tonight: superb, flakey cod fillets spiced with one of our favourite French-influenced spice blends, and then pan-fried to golden goodness. You’ll pair them with a warm multicoloured quinoa salad, but not just any quinoa salad—it’s filled with sautéed kale, plump golden raisins and crunchy almonds first tossed in brown butter. After you dress the supergrain in a zingy sherry vinaigrette, top the whole shebang with fresh cilantro to make this 20-minute meal a textural and flavourful showpiece.

We will send you:

  • 2 Cod fillets
  • 1 Bunch of cilantro
  • 90g Radishes
  • 100g Chopped kale
  • 25g Diced onions
  • 225g Pre-cooked multicoloured quinoa
  • 32g Golden raisins
  • 25g Sliced almonds
  • 15ml Sherry vinegar
  • 7.5g Passing through Provence spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Cod, Milk, Sulphites, Almonds

You will need:

Medium pan (non-stick if possible)
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
11 g
990 mg
Total Carbs
64 g
15 g
35 g
10 g
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Cook the cod
In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Thoroughly pat the cod dry with paper towel; season with the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Mise en place
While the fish cooks, roughly chop the cilantro leaves and stems. Quarter the radishes. Using a knife, poke a small hole in the bag of quinoa. Microwave the quinoa, 1 to 1 ½ minutes, until heated through. Transfer to a bowl.
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Start the warm salad
In the reserved pan, melt 2 tbsp butter (double for 4 portions) on medium-high. Once the foam from the butter subsides, continue stirring and swirling the pan, 1 to 2 minutes or until deep golden brown and nuttily fragrant (be careful not to overcook—the butter can burn). Reduce the heat to low and stir in the almonds, radishes and onions; cook, 1 to 2 minutes, until warmed through. Season with S&P to taste.
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Finish the warm salad & serve
In a small bowl, make the sherry vinaigrette by combining the vinegar and 3 tbsp olive oil (double for 4 portions). To the pan of almond mixture, add the kale and raisins. Cook on medium-high, stirring frequently, 2 to 3 minutes, until the kale is wilted. Add the quinoa and drizzle with ½ the vinaigrette; season with S&P to taste. Divide the warm salad and cooked cod between your plates. Drizzle with the remaining vinaigrette and garnish with the cilantro. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.