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Clean15

Almond-Crusted Cod

with Roasted Carrot & Grapefruit Salad

Cooking time

15 minutes

Servings

2/4

Calories

700 /serving

Almonds as a crunchy coating for fish? What a brilliant way to add flavour, texture and great nutritional oomph to your meal. As you roast the coated fish in the oven until deliciously browned, you’ll prepare a colourful salad by combining tender-cooked carrots, julienned beets and juicy slices of grapefruit. Drizzle the vibrant salad with a subtly sweet honey, garlic and olive oil vinaigrette, and that’s that vivacious dish completed.

We will send you:

  • 2 Cod fillets (high-protein serving)
  • 15ml Minced garlic
  • 300g Carrots
  • 150g Julienned beets
  • 75g Grapefruit segments
  • 60ml Mayonnaise
  • 14g Honey
  • 25g Sliced almonds
  • 3g Fishermen’s Favourite spice blend (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)

Contains: Eggs, Cod, Sulphites, Almonds

You will need:

2 Sheet pans
Olive oil
Oil
Salt & pepper
Parchment paper
Peeler
Total Fat
49 g
Saturated Fat
5 g
Sodium
710 mg
Total Carbs
36 g
Sugars
21 g
Protein
32 g
Fibres
7 g
Preparation
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Roast the carrots
Preheat the oven to 450°F. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 15 to 18 minutes, until tender when pierced with a fork.
a picture
Prepare & cook the cod
While the carrots cook, in a small bowl, combine the mayonnaise and ½ the garlic; season with the remaining spice blend and S&P. Pat the cod dry with paper towel; season with pepper on both sides. On a second lined sheet pan, place the seasoned cod*. Top with the seasoned mayonnaise, spreading to coat evenly, then sprinkle with the almonds. Roast in the oven, 12 to 14 minutes, until browned and cooked through.
a picture
Make the salad
While the cod cooks, in a large bowl, combine the honey, as much of the remaining garlic as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P. Add the roasted carrots, beets and grapefruit segments. Toss well and season with S&P.
a picture
Plate your dish
Divide the roasted carrot and grapefruit salad between your bowls. Top with the almond-crusted cod. Bon appétit!

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