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Greek Cod with Toasted Orzo Pilaf

Roasted Zucchini & Homemade Tzatziki

Cooking time

30 minutes

Servings

2/4

Calories

630 /serving

Tonight we go Greek! We’re pairing classic Mediterranean flavours and fresh ingredients to make our feast. Delicate cod fillets are seasoned with a punchy spice blend and pan-seared while tender orzo gets toasted and tossed with lemon zest, Kalamata olives and fresh oregano. The oven-roasted zucchini fries are perfect for dipping into the creamy tzatziki, which is made with thick Greek yogurt, cucumber, garlic and zesty lemon, adding an authentic final touch to the dish.

We will send you:

  • 2 Cod fillets
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 1 Cucumber
  • 1 Lemon
  • 1 Bunch of oregano
  • 2 Zucchini
  • 142g Orzo
  • 30g Kalamata olives
  • 100g Greek yogurt
  • 10g Greek cod spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Fish, Gluten, Milk, Wheat

You will need:

Medium pot
Medium pan
Zester
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Olive oil
Total Fat
21 g
Saturated Fat
3 g
Sodium
1850 mg
Total Carbs
70 g
Sugars
11 g
Protein
39 g
Fibres
5 g
Preparation
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Cook the orzo
In a medium pot, heat a drizzle of oil on medium. Add the orzo and toast, stirring frequently, 3 to 5 minutes, until lightly browned. Fill the pot with salted water and bring to a boil. Cook, stirring occasionally, 6 to 8 minutes, until just tender. Thoroughly drain the orzo; return to the pot and toss with a drizzle of olive oil to prevent sticking. Set aside in a warm spot.
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Mise en place
While the orzo cooks, preheat the oven to 425°F. Zest and juice the lemon. Trim off and discard the ends of the zucchini; cut into large French fries. Small dice the cucumber. Peel, halve and mince the shallot. Mince the garlic. Pick the oregano leaves off the stem; roughly chop the leaves. Roughly chop the olives.
a picture
Make the zucchini
On a lined sheet pan, toss the zucchini with ½ the garlic, ½ the lemon zest and a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 14 to 16 minutes, until tender when pierced with a fork. Reserve in a warm spot.
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Cook the cod
While the zucchini cooks, in a medium 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, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
a picture
Make the tzatziki
While the fish cooks, in a small bowl, combine the yogurt, cucumbers, as much of the remaining lemon zest and garlic as you’d like and up to ½ the shallots and lemon juice.
a picture
Plate your dish
To the pot of orzo, add the olives, oregano, as much of the remaining lemon juice and as many remaining shallots as you’d like; season with S&P. Divide the orzo, zucchini and cod between your plates. Top the cod with a spoonful of the tzatziki. Serve the remaining tzatziki on the side. Bon appétit!

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