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Grilled Cod with Butternut squash and Sliced Almonds

Bacalao a la plancha con calabaza y almendras


  • 6 oz. Cod filet or white fish
  • 1 lemon thinly sliced.
  • 3 spring rosemary
  • 1 teaspoon olive oil
  • ½ red onion sliced.
  • ¼ butternut squash-peeled, seeded, and cut into 1-inch cubes.
  • ½ clove garlic, minced.
  • 2 tablespoon sliced almonds to sprinkle on top.
  • 2 tbsp cilantro chopped
  • Salt and ground black pepper to taste


Preheat oven to 400 degrees F.

Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 spring rosemary, half the red onions slices, and top with Cod fillet. Sprinkle cod with salt, pepper, layer with remaining rosemary, red onions slices, and top with lemon slices. Drizzle with olive oil. Bake 20 minutes. Garnish with sliced almonds and cilantro.

Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Baked for 25 to 30 minutes until squash is tender.

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