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Gluten Free

Oven-Baked Cod with Tomato-Herb Butter

& Rainbow Quinoa Salad

Cooking time

35 minutes




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
    Olive oil
    4 tbsp Butter
    Salt & pepper
    Oven-safe baking dish
    Aluminium foil
    Total Fat
    29 g
    Saturated Fat
    10 g
    620 mg
    Total Carbs
    40 g
    4 g
    30 g
    6 g
    a picture
    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.