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Easy prep
20 minutes

Thyme & Lemon Fried Cod

with Orzo Panzanella

Cooking time

20 minutes




730 /serving

This simple twist on panzanella is flavour-packed and full of fun. Instead of the usual bite-size croutons this Italian bread salad is known for, we use garlicky toasted panko. Its signature crunch adds extra texture to the mix of al dente orzo, cherry tomatoes and salad greens. To give the cod its star turn, you’ll sear the flaky fish with lemon wedges, while basting it with garlic, thyme and butter.

We will send you:

  • 2 Cod fillets
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 140g Cherry tomatoes
  • 15ml Minced garlic
  • 1 Lemon
  • 1 Bunch of thyme
  • 142g Orzo
  • 19g Panko
  • 25g Shaved Parmesan (contains rennet)
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Cod, Milk, Wheat

You will need:

Medium pot
Medium pan (non-stick if possible)
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
34 g
Saturated Fat
12 g
1100 mg
Total Carbs
70 g
7 g
38 g
5 g
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Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo to the boiling water; stir gently to separate. Boil, 10 to 14 minutes, until just tender. Thoroughly drain and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Spread out on a plate to cool.
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Mise en place
While the orzo boils, pick the thyme leaves off the stems, discarding the stems. Slice ½ the lemon into wedges and juice the remaining ½. Quarter the cherry tomatoes.
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Toast the panko
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the panko, ½ the garlic and ½ the thyme; season with a big pinch of the spice blend and S&P. Toast, stirring frequently, 2 to 3 minutes, until the panko is lightly browned. Transfer to a bowl and reserve the pan.
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Cook the cod & combine the orzo
In the same pan, heat a light drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the remaining spice blend and S&P. Add the cod to the pan and cook on the first side, 2 to 3 minutes, until golden brown. Flip the cod* and add the lemon wedges, remaining garlic, remaining thyme and 2 tbsp butter (double for 4 portions). Cook, 2 to 3 minutes, basting the fish, until golden brown and cooked through. Carefully transfer the fish and lemon wedges to a plate. Add the orzo to the pan and toss until coated in the pan sauce.
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Make the orzo panzanella
In a large bowl, combine 1 tbsp lemon juice with 3 tbsp olive oil (double both for 4 portions); season with the remaining spice blend and S&P. Add the orzo, cherry tomatoes, baby greens and ⅔ of the Parmesan. Toss to combine and season with S&P to taste.
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Plate your dish
Divide the orzo panzanella between your plates. Top with the cod and lemon wedges. Garnish the dish with the toasted panko and remaining Parmesan. Bon appétit!

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