L’Artisan: Pistachio-Crusted Black Cod
with Tomato & Fennel Tagliatelle
Cooking time
35 minutes
Servings
2/4
Calories
1050 /serving
Black cod is a beautiful white fish that’s got a delicate, silky texture and a rich, buttery flavour, so much so that it’s also known as butterfish. Here we’ve leaned into the indulgence factor by crusting it in finely chopped pistachios mixed with lemon zest and a touch of garlic. Talk about nutty richness and satisfying crunch! Spike a morsel of the fish—sustainably wild-caught off the coast of B.C., so it’s better for you and the environment—with your fork and twirl it into a nest of fresh tagliatelle, dressed in a quick-made sauce of burst tomatoes and tender fennel—and savour.
We will send you:
- 2 Wild-caught black cod fillets
- 280g Multicoloured cherry tomatoes
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 1 Fennel bulb
- 30ml Mayonnaise
- 25g Chopped pistachios
- 225g Fresh tagliatelle
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Cod, Eggs, Milk, Mustard, Pistachios, Wheat
You will need:
Medium pot
Large high-sided pan
Zester
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
64 g
Saturated Fat
17 g
Sodium
850 mg
Total Carb
84 g
Sugars
10 g
Protein
41 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the tomatoes. Roughly chop the parsley leaves and stems. Halve and core the fennel bulb lengthwise; small-dice. Finely chop the pistachios. Zest and juice the lemon. Mince the garlic. In a small bowl, make the pistachio topping by combining the pistachios, lemon zest (start with ½), ½ the parsley, ½ the garlic and S&P.
Sauté the fennel & tomatoes
In a large, high-sided pan, heat a generous drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the fennel and sauté, 6 to 8 min., until softened and translucent. Add ½ the tomatoes and sauté, 3 to 4 min., until beginning to burst; season with ¾ of the spices and S&P.
Prepare & bake the cod
Meanwhile, pat the cod* dry with paper towel. Arrange, skin-sides down, on a lined sheet pan and season with the remaining spices and S&P. Spread with the mayo. Top with the pistachio topping. Bake, 10 to 14 min., until cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan of fennel and tomatoes, add the pasta, lemon juice (start with ½), remaining parsley and tomatoes, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 3 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
