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Cod in brown butter almond sauce - Extra large standard

Cod in Brown Butter & Almond Sauce

Zesty Couscous & Apple-Kohlrabi Salad

650 cals

20 mins

Description

In this deliciously quick and easy recipe, you’ll top cod fillets in decadent brown butter dotted with sliced almonds and brightened up with lemon juice. The fluffy couscous has a beautiful balance of sweet, grounded and citrusy flavours, thanks to freshly grated zest and a hint of maple syrup. The textural high point of the meal comes from the salad: each bite of this apple-kohlrabi side offers up some real sunshiny crunch.

Contains:

Cod, Milk, Mustard, Almonds, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Cod fillets

  • 1 Shallot (or onion)

  • 1 Apple

  • 1 Lemon

  • 1 Kohlrabi

  • 100g Couscous

  • 25g Sliced almonds

  • 30ml Maple syrup

  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

23g

Saturated Fat

9g

Sodium

1120mg

Total carbs

79g

Sugar

25g

Protein

34g

Fibres

11g

Recipe Instructions

Cod in Brown Butter & Almond Sauce - Step #1 Mise en place
Step 1: Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Zest and juice the lemon. Halve, core and thinly slice the apple; toss with up to ½ the lemon juice to prevent browning. Peel and quarter the kohlrabi; thinly slice the wedges. Halve, peel and thinly slice the shallot. In a medium bowl, make the salad by combining the apple, kohlrabi, shallot, ½ the maple syrup, a drizzle of olive oil, ⅓ of the spices and S&P.
Cod in Brown Butter & Almond Sauce - Step #2 Cook the couscous
Step 2: Cook the couscous
In a large, heatproof bowl, combine the couscous, remaining maple syrup and boiling water. Cover and let sit for 10 min. Add the lemon zest, ½ the remaining spices and S&P. Fluff and keep warm.
Cod in Brown Butter & Almond Sauce - Step #3 Cook the cod
Step 3: Cook the cod
Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and set aside. Wipe out and reserve the pan.
Cod in Brown Butter & Almond Sauce - Step #4 Make the sauce
Step 4: Make the sauce
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Cook the almonds, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep, golden brown (be careful not to overcook, as the butter can burn easily). Remove from the heat and add the remaining lemon juice and S&P; stir well.
Cod in Brown Butter & Almond Sauce - Step #5 Plate your dish
Step 5: Plate your dish
Divide the couscous and a spoonful of the salad between your plates. Top with the cod and spoon the sauce over. Serve the remaining salad on the side. Bon appétit!