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One pot wonder
Ready in 10 minutes

Quick Seared Cod

with Lemony White Beans, String Beans & Aioli Drizzle

Cooking time

10 minutes




620 /serving

This cod’s a quickie, and a goodie. You’ll sear the fish for a couple of minutes on each side, until golden brown on the outside and opaque white on the inside. Cooked in demi-glace and squirted with lemon, the vegetables really hold their own, with string beans bringing a hint of green and white kidney beans building sustenance. Plate the tender-flaky cod with the lemony veggies, and dispense some aioli over the proceedings.

We will send you:

  • 2 Cod fillets
  • 15ml Minced garlic
  • 1 Lemon
  • 1 Bunch of garlic chives
  • 200g Trimmed beans
  • 100g Green peas
  • 60ml Vegetable demi-glace
  • 540ml White kidney beans (canned)
  • 60ml Mayonnaise
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Cod, Mustard

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
3 g
1470 mg
Total Carb
47 g
11 g
37 g
13 g
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Cook the cod
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, drain and rinse the kidney beans. Thinly slice the garlic chives. Juice the lemon. In a small bowl, make the aioli by combining the mayo, garlic and 1 tbsp lemon juice (double for 4 portions).
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Sauté the vegetables
In the reserved pan, heat a drizzle of olive oil on medium-high. Sauté the string beans, 1 to 2 min., until beginning to soften. Add the demi-glace, kidney beans, peas, ½ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until heated through.
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Finish & serve
To the pan of vegetables, add the remaining lemon juice; stir well. Divide the vegetables and cod between your plates. Drizzle with the aioli. Garnish with the garlic chives. Bon appétit!

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