L’Artisan: Seared Black Cod & Roasted Garlic Cream Sauce
with Broccolini, Roasted Potatoes & Herby Toasted Panko
Cooking time
30 minutes
Servings
2/4
Calories
1130 /serving
Beauty is in the eye of the beholder, so behold these beautifully bronzed plates. Fillets of black cod develop a nicely crisped skin when pan-seared to golden-brown with a melt-in-your-mouth interior. Pair them with roasted baby potatoes, yellow wax beans and slender stems of broccolini for a haute yet hearty vegetable side. Play up the tempting textures with a garnish of toasted panko seasoned with zesty herbs and a cream-based roasted garlic sauce poured over top.
We will send you:
- 2 Wild-caught black cod fillets
- 450g Baby potatoes
- 300g Yellow wax beans
- 1 Bunch of broccolini
- 30ml White balsamic vinegar
- 40g Panko
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cod, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
73 g
Saturated Fat
22 g
Sodium
780 mg
Total Carb
81 g
Sugars
12 g
Protein
44 g
Fibre
15 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 25 to 30 min., until browned and tender.
Roast the vegetables
Meanwhile, remove the stem ends of the wax beans. Remove the bottom inch of the broccolini stems (halve lengthwise if large). On a second lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the spices and S&P. Roast, 7 min., until beginning to soften. Remove from the oven, flip and add the wax beans, a drizzle of oil and S&P; toss well. Roast, 4 to 7 min., until tender. Drizzle with the vinegar.
Toast the panko
Meanwhile, in a large pan (non-stick if possible), heat 1 tbsp oil (double for 4 portions) on medium-high. Add the panko, ½ the remaining spices and S&P. Toast, stirring frequently, 2 to 3 min., until golden brown and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Cook the cod
Pat the cod dry with paper towel; season with S&P. In the reserved pan, heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the sauce
In the same pan, combine the garlic, demi-glace and cream; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions), the remaining spices and S&P; stir well.
Plate your dish
Divide the potatoes, vegetables and cod between your plates. Top the vegetables with the panko. Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
