The thick herb chimichurri includes almonds for a unique flavor.

The Argentinian brine is used to baste the fish.
Together, they make the cod an incredible dish.

Makes 2 Servings
Cooking + Prep Time: 40 minutes


2 x 12 oz. fish fillets, cod
1/2 cup of rice medley, red
1 zucchini, medium
2 tbsp. of vinegar, sherry
4 oz. of tomatoes, grape
1 shallot
2 garlic cloves
1 oz. of almonds
1/2 oz. of mint, fresh
1/4 oz. of parsley, fresh
Salt, kosher, as desired
Pepper, black, as desired
2 tbsp. of oil, olive

Preheat the oven to 425F.
Add water and 1 & 1/2 cups of salt to small-sized pot. Bring this, along with the stock concentrate, up to boil.
Add rice while boiling.

Reduce mixture to simmer. Cover pot.
Continue cooking for about a halfhour, till tender. Remove pot from heat. Allow it to rest for five minutes.

Trim zucchini ends off. Dice zucchini in 1/2” cubes. Halve and peel the shallot and dice one half of it.
Slice the remaining half of shallot in strands.
Cut tomatoes in halves. Mince the garlic. Pick the leaves of mint from sprigs.

Chop parsley and mint leaves finely. Chop almonds finely, as well.
To prepare chimichurri, mix chopped almonds, parsley, mint, minced garlic as desired, and 2 tsp. of diced shallot in small bowl.

Add 1 tbsp. oil & 1 tbsp. of vinegar and whisk well. Season as desired and set aside.

Pat the fish dry. Place on cookie sheet. In small-sized bowl, whisk drizzle of oil and the rest of vinegar together.
Season as desired. Spoon 1/2 mixture over the cod. Bake in 425F oven for 8 to 10 minutes, till cooked fully through.

When halfway done, baste with the remainder of vinegar and oil mixture.

Heat 2 tsp. of oil in large-sized pan on high.
Once it’s hot, add the zucchini and season as desired.

Toss, coating well. Cook four to five minutes, till lightly browned and softened.
Add tomatoes and sliced shallots. Cook for two more minutes.
Use a fork to fluff the rice. Plate the rice, topping with the cod.

Top the cod using chimichurri and serve with vegetables.

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