Garlic Crumbed Cod
with Parmesan Veggies & Couscous
Cooking time
25 minutes
Servings
4
Calories
560 /serving
Garlic Crumbed Cod
with Parmesan Veggies & Couscous
You can judge a fish by its cover! Golden, crispy and fragrant, the topping on these tender cod fillets tastes as good as it looks. It’s designed to lure in the whole family, along with green beans and peas sprinkled with delectable Parmesan shavings.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 400g Green beans (or string peas)
- 200g Couscous
- 40g Panko
- 150g Green peas
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 50g Shaved Parmesan (contains rennet)
Contains: Cod • Eggs • Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Small pot (or kettle)
1 or 2 Sheet pans
Total Fat
21 g
Saturated Fat
5 g
Sodium
690 mg
Total Carb
56 g
Sugars
7 g
Protein
37 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water to a boil.
- Remove the stem ends of the green beans.
- In a medium bowl, combine the peas, a drizzle of oil and S&P.
- Pat the cod dry; rub with a drizzle of oil and season lightly with S&P.
Make the garlic crumbs
- Heat a large, dry pan on medium.
- Add the panko and garlic. Toast, stirring occasionally, 2 to 3 min., until lightly browned; season with S&P.
- Transfer to a bowl and allow to cool slightly.
Bake the cod & vegetables
- On a lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Add the cod to the sheet pan (or arrange on a second lined sheet pan) and spread with the mayo, then top with the garlic crumbs.
- Bake, 8 to 10 min., until the cod* is cooked through and the green beans are crisp-tender.
- In the last 2 min., add the peas.
- Sprinkle the green beens with the cheese.
Boil the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Fluff the couscous.
Plate your dish
- Divide the couscous between your plates.
- Top with the cod and vegetables. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
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