L’Artisan: Baked Black Cod with Ginger-Tahini Sauce
Fresh Shanghai Noodles, Sautéed Vegetables & Cilantro
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Black cod is the new black! Sustainably wild-caught off the coast of B.C., so it’s better for you and the environment, this fish shows off its luxuriously rich and flaky qualities when baked in the oven. Lay the fillets down on a bed of snappy Shanghai noodles, woven with still-crisp bites of mini peppers and elegant Asian greens, plus a flourish of fresh cilantro. The sauce is boss, alchemizing nutty tahini, soy, garlic and a prickle of ginger to tempt the taste buds time and time again.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 225g Asian greens (yu choy or gai lan)
- 20g Ginger
- 200g Mini sweet peppers
- 2 Garlic cloves
- 1 Bunch of cilantro
- 15ml Tahini
- 225g Fresh Shanghai noodles
- 60ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cod, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Grater
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Total Fat
39 g
Saturated Fat
9 g
Sodium
2340 mg
Total Carb
84 g
Sugars
6 g
Protein
41 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Thinly slice the sweet peppers crosswise, discarding the stems and seeds. Roughly chop the cilantro leaves and stems. Grate the ginger and garlic.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Bake the cod
Meanwhile, pat the cod* dry with paper towel; season with ½ the spices and S&P. Arrange, skin-sides up, on a lined sheet pan and bake, 12 to 14 min., until cooked through and the skin is crispy.
Make the sauce
Meanwhile, in a small bowl, combine the tahini, soy sauce, ½ the garlic, ⅓ of the ginger, ½ the remaining spices and ⅓ of the cilantro.
Cook the yu choy & combine the noodles
In a large pan, heat a drizzle of oil on medium-high. Add the remaining ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P. Add the noodles, sweet peppers, remaining spices, ⅔ of the sauce and 1 tbsp water (double for 4 portions); toss well. If the sauce seems dry, gradually add more water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your bowls. Top with the cod. Drizzle with the remaining sauce. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
