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Pan Seared Cod with Black Garlic Vinaigrette

String Beans & Roasted Potatoes

Cooking time

30 minutes




670 /serving

It’s quite a sensation to eat black garlic—the captivating star of this pretty pan-seared cod dish. Complex in texture (sticky like dried fruit) and flavour (luscious like caramel, but less sweet), aged black garlic undergoes a fermentation process that mellows out the bulb’s flavour, giving it a sweetly-sour taste not unlike mature balsamic vinegar. Perfect with the sautéed string beans, it also adds to the herby dill vinaigrette, which when drizzled over the golden cod, lettuce and roasted potato wedges, gives this plate the royal treatment.

We will send you:

  • 2 Cod fillets
  • 450g Potatoes
  • 170g String beans
  • 1 Bunch of dill
  • 1 Shallot (or onion)
  • 1 Lemon
  • 1 Head of lettuce
  • 1 Black garlic clove
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 14g Honey
  • 10g Zingy Garlic & Oregano spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)

Contains: Eggs, Cod, Sulphites

You will need:

Large pan (non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
4 g
1590 mg
Total Carbs
62 g
15 g
31 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, juice ½ the lemon and quarter the other ½. Trim off and discard the stem ends of the string beans. Peel, halve and mince the shallot. Roughly chop the lettuce. Mince the black garlic. Finely chop the dill stems and fronds.
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Sauté the string beans
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add ⅔ of the black garlic and ⅔ of the shallot. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ⅓ of the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Wipe out and reserve the pan.
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Make the black garlic vinaigrette
While the string beans cook, in a medium bowl combine up to 1 tbsp lemon juice (to taste; double for 4 portions), the mayonnaise, white wine vinegar, honey, as much of the remaining shallot as you’d like, ⅓ of the dill and the remaining black garlic; season with ½ the remaining spice blend and S&P to taste. Stir to combine.
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Cook the cod
In the reserved pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining 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. Carefully transfer to a plate and set aside in a warm spot.
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Make the salad & serve
In a large bowl, toss the lettuce with ½ the remaining dill and ⅓ of the vinaigrette. Toss the potatoes with a drizzle of the remaining vinaigrette. Divide the salad, finished potatoes, string beans and cooked fish between your plates. Drizzle the fish with as much of the remaining vinaigrette as you’d like and garnish with the remaining dill and lemon wedges. Bon appétit!

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