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Gluten Free

Oven-Baked Cod with Tomato-Herb Butter

& Rainbow Quinoa Salad

Cooking time

35 minutes

Servings

4

Calories

540 /serving

Tonight the test kitchen pulls out all the gourmet stops with this cook-like-a-pro recipe! We start by baking our flaky cod fillets in a subtle, delicate combo of lemon juice and olive oil. Next, we season our warm rainbow quinoa salad with balsamic vinegar, fresh cilantro and basil. If your inner foodie hasn’t already been satisfied, hold on to your hats when you dig into the cherry tomato and onion butter we gloriously spoon over every last delectable morsel of this feast!

We will send you:

  • 4 Cod fillets
  • 2 Garlic cloves
  • 1 Bunch of cilantro
  • 1 Onion (or shallot)
  • 1 Lemon
  • 1 Bunch of basil
  • 280g Cherry tomatoes
  • 12g Vegetable demi-glace
  • 30ml Balsamic vinegar
  • 190g Red & white quinoa

Contains: Fish, Milk, Sulphites

You will need:

Medium pot
Medium pan
Zester
Whisk
Olive oil
4 tbsp Butter
Salt & pepper
Oven-safe baking dish
Oil
Aluminium foil
Total Fat
29 g
Saturated Fat
10 g
Sodium
620 mg
Total Carbs
40 g
Sugars
4 g
Protein
30 g
Fibres
6 g
Preparation
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Mise en place
Preheat the oven to 425°F. Peel, halve and mince the onion. Mince the garlic. Pick the basil and cilantro leaves off the stems; roughly chop the leaves. Zest and juice the lemon. Halve the tomatoes.
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Cook the quinoa
In a medium pot, combine the quinoa, 2 cups of water and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork.
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Make the tomato-herb butter
While the quinoa cooks, in a medium pan, heat a drizzle of oil on medium. Add the onions and garlic; cook, stirring occasionally, 4 to 5 minutes, until softened. Add the tomatoes, demi-glace and ¼ cup of water; season with S&P. Simmer, uncovered, 8 to 10 minutes, until the tomatoes break down and the liquid has almost evaporated. Remove the pan from the heat and stir in 4 tbsp of butter and ½ of the fresh herbs. Set aside in a warm spot.
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Cook the cod
While the tomatoes cook, lightly drizzle the bottom of an oven-safe baking dish with oil. Pat the cod* dry with paper towel; place in a single layer in the baking dish. Drizzle with oil and ½ of the lemon juice; season with S&P. Cover the baking dish tightly with aluminum foil. Bake, in the oven, 12 to 16 minutes, or until cooked through.
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Finish the quinoa
While the fish cooks, in a small bowl, whisk together the balsamic vinegar, remaining lemon juice and herbs, ½ the lemon zest and 3 tbsp of olive oil. Drizzle as much of the vinaigrette as you’d like over the quinoa and mix thoroughly; season with S&P to taste.
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Plate your dish
Divide the cooked quinoa between your dishes. Top the quinoa with the cod and tomato butter. Garnish with the remaining lemon zest. Bon appétit!

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