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20 minutes

Creamy Dill & Feta Cod Fillets

with Orzo, Zucchini & Green Peas

Cooking time

20 minutes




550 /serving

Family fish night is bright and breezy when these enticing plates put in an appearance. Fillets of flaky cod get a coating of citrus-scented herbs and spices before being pan-seared to golden goodness and plopped atop al dente orzo pasta. There’s plenty of greenery to go around, from chubby little peas to dill fronds to wilted leafy greens, in addition to slices of zucchini. Cubed feta and a touch of cream can only enrich everyone’s experience.

We will send you:

  • 4 Cod fillets
  • 90g Baby greens (baby spinach or kale)
  • 2 Garlic cloves
  • 1 Bunch of dill
  • 1 Heirloom zucchini
  • 100g Green peas
  • 250g Orzo
  • 120ml Heavy cream
  • 60g Feta
  • 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Cod, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
10 g
1000 mg
Total Carb
56 g
5 g
36 g
5 g
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Boil the orzo
Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Drain and rinse under running water. Return to the pot and toss with a generous drizzle of olive oil to prevent sticking. Set aside in a warm spot.
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Mise en place
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise into half-moons. Mince the garlic. Roughly chop the dill fronds and stems.
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Cook the cod
In a large pan (non-stick if possible), heat a generous drizzle of olive oil on medium-high. Pat the cod* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Sauté the vegetables
In the same pan, heat a drizzle of olive oil on medium-high. Sauté the zucchini, 2 to 3 min., until beginning to soften. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spinach, peas, cream, 2 tbsp water, the remaining spices and S&P; stir well. Cook, covered, 2 to 3 min., until the spinach has wilted. Add the cheese and ⅔ of the dill; stir well.
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Plate your dish
Divide the orzo between your plates. Top with the vegetables and cod. Garnish with the remaining dill. Bon appétit!

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