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Dairy Free

Cod with Sorrel Pesto

Roasted Cherry Tomatoes & Carrots over Garlic Bulgur

Cooking time

35 minutes




590 /serving

Leafy greens can be so much more than meets the eye, and this is certainly the case for sorrel. This bright, almost lemony herb works here as a welcome substitute for basil in a zesty, fragrant pesto. Mix it up with vinegar, honey, garlic and toasted almonds to hit every taste bud on your tongue. Light, flaky cod is your vehicle to enjoy the pesto here, served over garlicky bulgur with honey-glazed carrots, blistered cherry tomatoes and savoury onions. The robust and sweet veggies bring out the naturally citrusy undertones of the sorrel pesto, for a dish that feels fresh while still being wonderfully hearty.

We will send you:

  • 2 Cod fillets
  • 140g Cherry tomatoes
  • 1 Garlic clove
  • 1 Onion (or shallot)
  • 200g Carrots
  • 1 Bunch of sorrel
  • 15ml Apple cider vinegar
  • 78g Large-flaked bulgur
  • 25g Sliced almonds
  • 14g Honey
  • 3g Fisherman spice blend (brown sugar, lemon pepper, fennel seeds, rosemary, dill weed, red bell pepper, sunflower oil)

  • Contains: Fish, Gluten, Sulphites, Tree Nuts, Wheat

    You will need:

    Medium pot
    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    28 g
    Saturated Fat
    4 g
    540 mg
    Total Carbs
    57 g
    15 g
    32 g
    11 g
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    Mise en place
    Preheat the oven to 450°F. Peel and halve the carrots lengthwise. Peel, halve and slice the onion into ¼-inch-thick slices. Mince the garlic. Finely chop the sorrel.
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    Roast the vegetables
    On a lined sheet pan, toss the carrots, cherry tomatoes and onions 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, 20 to 25 minutes, until the carrots are tender when pierced with a fork. Remove from the oven and drizzle with ½ the honey. Set aside in a warm spot.
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    Cook the bulgur
    While the carrots roast, in a medium pot, combine the bulgur, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Add all but a pinch of the garlic and ½ the vinegar. Fluff the cooked bulgur with a fork and set aside in a warm spot.
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    Toast the almonds
    While the bulgur cooks, heat a medium dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate. Wipe out the pan.
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    Cook 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 remaining spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
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    Make the sorrel pesto & serve
    While the cod cooks, in a small bowl, combine the sorrel, toasted almonds (finely chop before adding), remaining vinegar, honey and garlic and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Divide the bulgur, roasted vegetables and cod between your plates. Top with the sorrel pesto. Bon appétit!

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