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Low carb, ready in 15 min!
Ready in 10 minutes

Italian-Style Cod with Kale Marinara Sauce

over Pesto Butternut Squash ‘Spaghetti’

Cooking time

10 minutes

Servings

2/4

Calories

520 /serving

We’re off to the fish races, and this Italian-styled cod dish is a surefire winner when it comes to being fast and flavourful. Clocking in around the 10-minute mark, it puts a nourishing and nuanced supper on the table, with plentiful veggies to boot. Spirals of butternut squash stand in for spaghetti, and are ready in no time for a coating of pesto. Kale and fresh tomato bulk the tomato sauce, which you’ll spoon on top of those brightly seasoned, pan-seared fillets.

We will send you:

  • 2 Cod fillets (high-protein serving)
  • 15ml Minced garlic
  • 50g Diced onions
  • 1 Tomato
  • 30g Basil pesto
  • 100g Chopped kale
  • 300g Spiralized butternut squash
  • 400ml Tomato sauce
  • 15g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Cod, Milk, Cashews, Pine nuts

You will need:

2 Large pans (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
2 g
Sodium
1760 mg
Total Carb
48 g
Sugars
23 g
Protein
36 g
Fibre
10 g
Preparation
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Sauté the squash
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the squash; season with ⅓ of the spices and S&P. Sauté, 4 to 6 min., until softened. Add the pesto and cook, stirring frequently, 30 sec. to 1 min., until heated through.
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Cook the cod
In a second large pan (non-stick if possible), heat a drizzle of olive oil on medium. Pat the cod* dry with paper towel; season with ½ the remaining 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. Reserve the pan.
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Mise en place
Medium-dice the tomato.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, 30 sec. to 1 min., until fragrant. Add the kale and tomato; season with the remaining spices. Sauté, 2 to 3 min., until softened. Add the tomato sauce and cook, stirring occasionally, 1 to 2 min., until heated through.
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Plate your dish
Divide the squash between your plates. Top with the cod and sauce. Bon appétit!

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