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One pot
Dairy Free
Gluten Free

Mexican-Spiced Cod

over Black Beans & Fresh Corn with Tomato Salsa

Cooking time

20 minutes




420 /serving

We take a page out of Mexican cookbooks for tonight’s meal, making the most of a mixture of spices (including cumin, oregano, paprika and ancho) to season our cod. The fillets of fish are then seared until golden brown and flaky. Meanwhile, we cook up kernels of freshly shucked corn with black beans and whip up a quick salsa from scratch by combining tomatoes with sliced scallions. It’s all ready to enjoy in only 20 minutes!

We will send you:

  • 2 Cod fillets (High-protein serving)
  • 1 Scallion
  • 2 Tomatoes
  • 2 Ears of corn
  • 540ml Black beans (canned)
  • 10g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red bell pepper, green bell pepper, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)

Contains: Fish, Sesame Seeds

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
9 g
Saturated Fat
2 g
1440 mg
Total Carbs
48 g
7 g
40 g
15 g
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Cook the cod
In a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with up to ½ the spice blend (to taste; add half for medium spicy) 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. Reserve the pan.
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Mise en place
While the cod cooks, drain and rinse the beans. Shuck the corn; using a sharp knife, slice the corn kernels off the cob.
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Cook the beans & corn
In the reserved pan, heat a drizzle of oil on medium. Add the corn and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the beans and season with as much of the remaining spice blend as you'd like and S&P. Cook, stirring frequently, 3 to 4 minutes, until the beans are heated through.
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Make the salsa
While the beans cook, small dice the tomatoes. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. In a small bowl, combine the tomatoes and as many of the white bottoms of the scallions as you’d like; season with S&P to taste.
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Plate your dish
Divide the beans and corn between your bowls. Top with the cooked fish and a spoonful of the salsa. Garnish with the green tops of the scallions. Bon appétit!

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