Crispy seafood cod meets amaranth greens
Fried cod fillets golden and crunchy sit alongside tender amaranth greens blanched then drizzled with olive oil—seafood flavor harmonizing with earthy greens for a rustic, satisfying meal.
Ingredients
- 1 kg amaranth greens, cleaned
- Vinegar
- 1 kg cod, cut into slices
- Salt
- Flour
- Olive oil
Preparation for the Amaranth Greens
- Clean the greens by removing any tough stems and leaf tips.
- In a large bowl, add water and vinegar, then soak the greens for about 5 minutes to remove any insects.
- Rinse the greens thoroughly and place them in a colander to drain.
- In a pot, bring water with a bit of salt to a boil over high heat.
- Add the greens and press them down gently with a fork to submerge them fully in the water.
- Boil for about 20 minutes or until they reach your desired tenderness.
- Serve on a plate with a drizzle of olive oil on top.
For the Fish
- Clean the fish by removing the scales, then cut into slices, rinse well, and let it drain in a colander.
- Heat olive oil in a frying pan over medium heat.
- Meanwhile, coat the fish slices in flour and place them on a platter.
- Once the oil is ready, fry the fish until it turns golden brown on both sides.
Serve and Enjoy! This dish of tender amaranth greens paired with crispy fried cod is a classic and delicious Mediterranean meal, best enjoyed with a squeeze of lemon for extra flavor!
Flavorful seafood & garden contrast
The crisp coating of the cod gives way to moist, flaky flesh; the amaranth greens offer mild bitterness, softened by boiling and olive oil—texture and taste in striking balance.
Savory seafood herbal finish
A squeeze of lemon or a sprinkle of herbs lifts the dish; garlic or onion may echo in the frying oil—seafood richness grounded by garden freshness.
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