Don't miss out on HEALTHY MEALS. Eat Better for Less! Enjoy 3 FREE meals. New clients only. Redeem offer

Cod with Lemon & Dill Beurre Blanc

Cauliflower-Potato Mash & Sautéed Broccoli

Cooking time

25 minutes

Servings

4

Calories

490 /serving

This scrumptious meal is packed with melt-in-your-mouth elements. The cauliflower, potato and garlic mash is luxuriously creamy, the sautéed broccoli brings in some crunch, while the cod fillets are golden brown on the outside, thick, flaky and tenderly white on the inside. The crowning touch is the beurre blanc, a simple and classic French lemon-butter sauce to which you’ll add dill fronds for freshness. Your family—and your palate—will thank you after tasting this gem of a dish.

We will send you:

  • 4 Cod fillets
  • 680g Potatoes
  • 1 Broccoli
  • 200g Cauliflower
  • 3 Garlic cloves
  • 1 Meyer lemon
  • 1 Scallion
  • 1 Bunch of dill
  • 45ml Heavy cream
  • 19g Pepper & Lemon Sauce spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, wheat flour, black pepper)

Contains: Cod, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Peeler
Oil
5 tbsp Butter
Salt & pepper
Total Fat
23 g
Saturated Fat
12 g
Sodium
1040 mg
Total Carbs
43 g
Sugars
5 g
Protein
30 g
Fibres
7 g
Preparation
a picture
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes, cauliflower and garlic cloves to the pot of boiling water and boil, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup cooking water, drain the vegetables and return to the pot. Off the heat, add 2 tbsp butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; generously season with S&P to taste. Set aside in a warm spot.
a picture
Mise en place
While the vegetables boil, zest and juice the lemon. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Pick the dill fronds off the stems, discarding the stems; finely chop the fronds.
a picture
Sauté the broccoli
While the vegetables continue to boil, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the broccoli florets and stems; sauté, stirring frequently, 5 to 7 minutes, until beginning to brown. Add ¼ cup water and sauté, stirring occasionally, 2 to 3 minutes, until the water has evaporated and the broccoli is tender; season with S&P. Transfer to a plate and set aside in a warm spot. Reserve the pan.
a picture
Sear the cod
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the spice blend and S&P. Add the cod* to the pan and sear, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Reserve the pan.
a picture
Make the beurre blanc
In the same pan, heat a drizzle of oil on medium-low. Add the white bottom of the scallion and cook, stirring frequently, 1 to 2 minutes, until fragrant. Whisk in the lemon juice and 2 tbsp water; cook, stirring frequently, 1 to 2 minutes, until slightly evaporated. Add 3 tbsp butter, one at a time, whisking between each. Cook, stirring frequently, 1 to 2 minutes, until thickened. Whisk in the cream and cook, whisking constantly, 1 to 2 minutes, until combined. Off the heat, stir in ½ the dill and up to ½ the lemon zest (to taste); season with S&P to taste.
a picture
Finish & serve
To the pot of mashed potatoes and cauliflower, add as much green top of the scallion and remaining lemon zest as you’d like; stir to combine. Divide the finished mash and sautéed broccoli between your plates. Top the mash with the seared cod. Spoon the beurre blanc over the cod. Garnish with as much remaining dill as you’d like. Bon appétit!

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