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Ready in 30 minutes

Tomato-Baked Cod

with Garlic Butter Toast & Baby Greens Salad

Cooking time

30 minutes

Servings

2/4

Calories

930 /serving

Fish and tomatoes: it’s a classic duo in Mediterranean cuisine, popular on Italian, Spanish, Greek or Portuguese menus. This week, you’ll make it all your own by pairing delicate, flaky cod fillets with sunshine-sweet cherry tomatoes, enhanced with garlic, demi-glace, white balsamic vinegar and a nice pat of butter. On the side, you’ll serve crunchy garlic ciabatta warm from the oven, and a green salad sprinkled with verdant parsley.

We will send you:

  • 2 Cod fillets
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 30ml White balsamic vinegar
  • 30g Vegetable demi-glace
  • 1 Ciabatta roll
  • 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, Sulphites, Wheat, Barley

You will need:

Medium baking dish
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
68 g
Saturated Fat
18 g
Sodium
1460 mg
Total Carb
50 g
Sugars
6 g
Protein
31 g
Fibre
3 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the tomatoes and place in a medium bowl; toss with a drizzle of olive oil⅓ of the spices and S&P. Mince the garlic. Finely chop the parsley leaves and stems. In a small bowl, heat 1 tbsp butter (double for 4 portions) in the microwave, in 15 sec. increments, until melted. Add ½ the garlic and S&P.
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Prepare the cod & tomatoes
Pat the cod dry with a paper towel; season with ½ the remaining spices and S&P. In a medium baking dish, combine the demi-glace, ½ the vinegar, ¼ cup water (double for 4 portions) and S&P. Medium-dice 2 tbsp butter (double for 4 portions) and scatter evenly over top. Add the cod, ⅔ of the tomatoes, the remaining garlic and a drizzle of olive oil.
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Bake the cod & tomatoes
Bake the cod and tomatoes, occasionally spooning the sauce over, 8 to 10 min., until the cod* is opaque and cooked through. Switch the oven to broil, 2 to 3 min., until browned.
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Make the garlic butter toast
Meanwhile, halve the ciabatta lengthwise. On a lined sheet pan, arrange the ciabatta, cut-sides up, and drizzle with oil; season with the remaining spices and S&P. Toast in the oven, 5 to 7 min., until golden brown and crunchy. Transfer to a cutting board and brush with the garlic butter. Sprinkle with ⅓ of the parsley. Halve the toast crosswise on an angle and set aside.
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Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens, remaining tomatoes and ½ the remaining parsley; toss well.
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Plate your dish
Divide the cod, tomatoes, sauce, salad and garlic butter toast between your plates. Garnish the cod with the remaining parsley. Bon appétit!

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