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Easy prep
20 minutes

Golden Cod over Fresh Tagliatelle

with Leafy Greens, Peas & Lemon-Pesto Drizzle

Cooking time

20 minutes




840 /serving

This luscious combo gives you a little Mediterranean escape, with hints of lemon and herbs running through the fish and pasta. Quickly seared to golden, fillets of seared cod rest on a bed of fresh tagliatelle bathed in a rich and creamy sauce studded with leafy greens and peas. Give this palate-pleaser a finishing touch with a snappy drizzle made of lemon juice and basil pesto, plus (what else?) a sprinkle of shaved Parmesan.

We will send you:

  • 2 Cod fillets
  • 90g Baby spinach (or baby kale)
  • 1 Lemon
  • 100g Green peas
  • 15ml Basil pesto
  • 225g Fresh tagliatelle
  • 90ml Heavy cream
  • 15ml Minced garlic
  • 25g Shaved Parmesan (contains rennet)
  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Cod, Milk, Mustard, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
41 g
Saturated Fat
16 g
1660 mg
Total Carbs
74 g
4 g
46 g
8 g
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Cook the cod
Bring a medium pot of salted water to a boil. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 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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Sauté the spinach
Zest and juice the lemon. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and up to ½ the lemon zest (to taste); sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spinach and up to ½ the lemon juice (to taste); sauté, stirring frequently, 1 to 2 minutes, until wilted. Season with the remaining spice blend and S&P. Remove from the heat.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the lemon-pesto drizzle
While the pasta boils, in a small bowl, combine the pesto, as much remaining lemon zest and juice as you’d like and 3 tbsp olive oil (double for 4 portions). Stir well.
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Finish & serve
Return the pan of spinach to the heat on medium-high. Add the cooked pasta, peas and cream. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce; season with S&P to taste. Divide the finished pasta between your bowls. Top with the seared cod. Spoon as much lemon-pesto drizzle over the dish as you’d like. Garnish with the Parmesan. Serve any remaining drizzle on the side. Bon appétit!

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