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Dairy Free
Gluten Free

Fisherman’s Cod with Chopped Salad

& Warm Shallot Vinaigrette

Cooking time

20 minutes




570 /serving

Eight ingredients and 20 minutes is all it takes for you to bring the sea to table tonight. This recipe features cod seasoned with a mixture of spices inspired by the fishermen who caught it and seared until golden brown. Serve with a crunchy green bean, edamame and romaine heart salad, sprinkled with toasted almond slivers and drizzled with a warm shallot and white wine vinaigrette, to create a meal that is equal parts refined and refreshing.

We will send you:

  • 2 Cod fillets (High protein serving)
  • 200g Trimmed green beans
  • 1 Shallot (or onion)
  • 1 Romaine heart
  • 30ml White wine vinegar
  • 15ml Whole grain mustard
  • 25g Sliced almonds
  • 85g Edamame
  • 9g Fisherman's spice blend (spices, sugar, lemon peel, natural flavour, salt, garlic, onion, red bell pepper, lemon oil, sunflower oil)

  • You will need:

    Medium pot
    Medium pan
    Olive oil
    Salt & pepper
    Total Fat
    38 g
    Saturated Fat
    5 g
    770 mg
    Total Carbs
    25 g
    8 g
    38 g
    9 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Halve the green beans crosswise. Peel and mince the shallot.
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    Cook the cod
    In a medium pan (nonstick if possible), 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 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. Wipe out and reserve the pan.
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    Blanch the beans & edamame
    While the fish cooks, add the green beans and edamame to the pot of boiling water. Cook, 1 to 3 minutes, until crisp tender. Drain the beans and edamame and place in a bowl of ice water. Let stand until completely cool, then drain thoroughly.
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    Toast the almonds & make the vinaigrette
    Heat the reserved pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate, then return the pan to the heat. Heat a drizzle of oil; add the shallots and cook, stirring frequently, 1 to 2 minutes, until translucent. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, until slightly reduced; season with S&P and transfer to a bowl. Add the mustard and 3 tbsp of olive oil (double for 4 portions).
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    Finish the salad & serve
    Roughly chop the lettuce, discarding the root end. In a large bowl, combine the lettuce, green beans, edamame and almonds. Drizzle with as much of the shallot vinaigrette as you’d like. Toss to combine thoroughly and season with S&P to taste. Divide the spiced cod and finished salad between your plates. Bon appétit!

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