Seared Cod with Kale and Almonds

Seared Cod with Kale and Almonds

  • Preparation 10 min
  • Cooking 10 min
  • Servings 4
  • Gluten-free
  • Egg-free



    • 1 ½ lb (675 g) cod fillet, patted dry and cut into 4 pieces
    • 3 tbsp butter
    • 1 lemon, zest finely grated and juiced
    • 6 cups (140 g) baby kale (see note)
    • 1 cup (150 g) frozen peas, thawed
    • ¼ cup (40 g) dried cranberries
    • ¼ cup (30 g) sliced almonds


Note from Ricardo

Baby kale leaves and stems are much more tender than regular kale. The stems do not need to be removed before cooking. Baby kale can be replaced here with baby spinach.

Frozen kale is now available in some grocery stores. Much like frozen spinach, it contains a lot of water. Frozen kale can be used for this recipe, but you will need to thaw it and drain it well before using.

Personal Note

To help you with this recipe

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