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20 minutes

Pan-Seared Cod & Heirloom Tomato Salad

Pesto Pearl Couscous & Sherry-Shallot Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

720 /serving

Tomatoes are basically little bombs of sunshine. And heirloom varieties—meaning the seeds have been passed down from season to season, and often from generation to generation—seem to have soaked in even more rays: they’re often more striking in look and taste than commercial hybrid types. They shine bright in a salad dressed with a sherry vinegar and fried shallot vinaigrette. The delicate flesh is a perfect partner for seared herb-dusted cod that’s fork-sliding tender. Serve these stars on a stage of pearl couscous pumped with basil pesto, another pal of tomatoes far and wide.

We will send you:

  • 2 Cod fillets
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Shallot (or onion)
  • 340g Heirloom tomatoes
  • 15ml Sherry vinegar
  • 60ml Basil pesto
  • 165g Multicoloured pearl couscous
  • 7.5g Parsley Party spices (parsley, onion, paprika, garlic, kosher salt)

Contains: Cod, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Strainer
Olive oil
Oil
Salt & pepper
Whisk
Total Fat
26 g
Saturated Fat
3 g
Sodium
820 mg
Total Carbs
82 g
Sugars
10 g
Protein
38 g
Fibres
8 g
Preparation
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Cook the pearl couscous
Bring a medium pot of salted water to a boil. Add the couscous to the boiling water; stir gently to separate. Boil, 8 to 12 minutes, until tender. Thoroughly drain the couscous and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent clumping. Season with S&P and toss to combine.
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Mise en place
While the pearl couscous cooks, medium-dice the heirloom tomatoes. Halve, peel and mince the shallot.
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Make the vinaigrette
In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the shallot and sauté, stirring frequently, 2 to 3 minutes, until softened. Add the sherry vinegar; stir to combine. Transfer to a medium bowl. Gradually whisk in 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Reserve the pan.
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Cook the cod
In the same pan, heat a drizzle of olive oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through.
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Make the salad
While the cod cooks, in a large bowl, combine ⅔ of the heirloom tomatoes, the baby greens and vinaigrette; season with ½ the remaining spice blend and S&P to taste. Stir to combine.
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Finish & serve
To the bowl of pearl couscous, add the pesto and remaining heirloom tomatoes; season with the remaining spice blend and S&P to taste. Stir to combine. Divide the pesto couscous between your plates. Top with the cod. Garnish with a drizzle of olive oil. Serve the heirloom tomato salad on the side. Bon appétit!

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