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Golden-Seared Cod

over Roasted Vegetables with Warm Honey Vinaigrette

Cooking time

35 minutes




570 /serving

Think light and fresh with this bright family dinner, perfect for those days when you feel your household needs a shot of winter-busting nutrients. Delicate cod fillets, golden-seared to delicate perfection, top this plateful of vegetable goodness starring green beans, sweet beets, crunchy radish slices and the star of any show: soft-roasted Yukon Gold potato cubes. You’ll drizzle the whole plate with an addictive honey-balsamic vinaigrette.

We will send you:

  • 4 Cod fillets
  • 680g Potatoes
  • 340g Green beans
  • 60g Radishes
  • 1 Shallot (or onion)
  • 500g Pre-cooked beets
  • 1 Bunch of dill
  • 30ml White balsamic vinegar
  • 7g Honey
  • 18g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Cod, Milk, Mustard, Sulphites

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper
Parchment paper
Sheet pan
4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
1020 mg
Total Carbs
57 g
19 g
30 g
9 g
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Mise en place
Preheat the oven to 450°F. Thinly slice the radishes. Trim off and discard the stem ends of the green beans; halve crosswise. Cut the potatoes into bite-size pieces. Halve the beets; cut into ½ inch wedges. Halve, peel and mince the shallot. Roughly chop the dill fronds and stems. 
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Roast the potatoes & green beans
On a lined sheet pan, toss the potatoes with a drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in an even layer and roast in the oven, 14 to 16 min., until partially cooked. In a large bowl, toss the green beans with a drizzle of olive oil; season with S&P. Remove the pan from the oven; add the green beans, then return to the oven and continue to roast, 10 to 12 min., until the potatoes are tender and the green beans are crisp-tender.
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Cook the beets
While the potatoes and green beans cook, in a large pan (non-stick if possible), heat 2 tbsp butter on medium-high. Add the beets and cook, stirring occasionally, 5 to 7 minutes, until beginning to brown; season with ⅓ of the remaining spice blend and S&P to taste. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the cod
While the potatoes and green beans continue to cook, in the reserved pan, heat 2 tbsp butter on medium-high. Thoroughly pat the cod dry with paper towel; season with the remaining 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, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the warm vinaigrette
In the reserved pan of fond, heat a drizzle of olive oil on medium. Add the shallots and cook, stirring occasionally, 4 to 5 minutes, until beginning to brown. Add the honey and cook, stirring frequently, 1 to 2 minutes, until incorporated. Off the heat, stir in the vinegar, dill and 3 tbsp olive oil; season with S&P to taste.
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Finish & serve
Divide the beets, roasted potatoes and green beans between your plates. Top with the cod. Garnish with the radishes. Drizzle the warm vinaigrette on top. Bon appétit!

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