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Easy prep
One pot

Seared Cod with Sunshine Slaw

over Garlic Quinoa

Cooking time

15 minutes

Servings

2/4

Calories

640 /serving

Crunchy, citrusy, full of light and bright flavours—this slaw is your 2020 resolution in a nutshell. Do yourself some good from the inside out with its sunshiny mix of cabbage, beets, roasted cashews and orange segments (pre-segmented for you, of course). Serve it with a fluffy side of quinoa and some scrumptious cod. A spritz of lime and a sprinkle of cilantro finish off this plateful of wonderful.

We will send you:

  • 2 Cod fillets
  • 1 Bunch of cilantro
  • 1 Lime
  • 15ml Minced garlic
  • 100g Shredded red cabbage
  • 100g Julienned beets
  • 75g Orange segments
  • 225g Pre-cooked multicoloured quinoa
  • 15ml Maple syrup
  • 25g Roasted cashews
  • 7.5g Seared cod spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Cod, Sulphites, Cashews

You will need:

Medium pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
28 g
Saturated Fat
4 g
Sodium
920 mg
Total Carbs
71 g
Sugars
18 g
Protein
34 g
Fibres
10 g
Preparation
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Cook the cod
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with 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. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Prepare the slaw
While the cod cooks, quarter the lime. Roughly chop the cilantro leaves and stems. In a bowl, combine the cabbage, beets, orange segments, maple syrup, cilantro, cashews (roughly chop before adding), the juice of up to 2 lime wedges to taste (double for 4 portions) and 2 tbsp oil (double for 4 portions). Season with S&P. Toss well.
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Warm the quinoa
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant; transfer to a medium bowl. Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ minutes, until warm. Transfer to the bowl of cooked garlic; season with S&P. Stir to combine.
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Plate your dish
Divide the garlic quinoa between your plates. Top with the finished cod. Serve the slaw on the side. Garnish with the remaining lime wedges. Bon appétit!

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