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Brazilian-Style Spice-Rubbed Cod

Orange-Sweet Pepper Salsa & Basmati Rice

Cooking time

25 minutes




560 /serving

Stay with us, sunshine! To keep those rays coming, let’s go to Brazil for a dish that has what it takes to warm the table. Dust your cod with lemony, peppery, savoury spices, give your rice a lift with citrus zest and sauté those string beans with onion for added flavour. Finally, cue the salsa moves, or should we say samba moves: spoon out a fine dice of colourful sweet pepper, fresh orange and cilantro to brighten each plate.

We will send you:

  • 4 Cod fillets
  • 400g String beans
  • 1 Bunch of cilantro
  • 1 Lemon
  • 1 Onion (or shallot)
  • 1 Sweet pepper
  • 1 Orange
  • 314g Basmati rice
  • 18g Brazil & Beyond spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, lemon flavour, chili pepper, bay leaf, lemon oil, cumin, allspice)

Contains: Cod

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
13 g
Saturated Fat
2 g
710 mg
Total Carb
81 g
9 g
30 g
9 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Mise en place
While the rice cooks, core and small-dice the sweet pepper. Remove the stem ends of the string beans. Zest and cut the lemon into 6 wedges. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Turn the orange on its side and slice into rounds; small-dice each round. Halve and peel the onion. Small-dice ¼ of the onion; thinly slice the remaining ​​¾. Roughly chop the cilantro leaves and stems.
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Sauté the string beans & onion
While the rice continues to cook, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the string beans and sliced onion, stirring occasionally, 5 to 7 min., until beginning to brown; season with S&P. Add 2 tbsp water and sauté, stirring frequently, 1 to 2 min., until tender. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Make the salsa
While the string beans and onion cook, in a medium bowl, combine the orange, sweet pepper, ½ the cilantro, the juice of 2 lemon wedges, the diced onion and 3 tbsp olive oil; season with S&P.
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Cook the cod
In the reserved pan, heat a drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through.
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Finish & serve
To the pot of rice, add the lemon zest and remaining cilantro; stir well. Divide the rice, string beans and cod between your plates. Top the cod with a spoonful of the salsa. Garnish with the remaining lemon wedges. Serve any remaining salsa on the side. Bon appétit!

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