Pistachio-Crusted Black Cod
Fresh Tagliatelle with Fennel & Burst Cherry Tomatoes
Cooking time
35 minutes
Servings
2/4
Calories
980 /serving
With its delicate, silky texture and rich, buttery flavour, it’s no wonder black cod is also known as butterfish. Lean into indulgence by crusting it with zesty chopped pistachios, and twirl it into a nest of fresh tagliatelle, dressed in a quick sauce of vibrant summer veg.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 280g Cherry tomatoes
- 14g Parsley
- 2 Garlic cloves
- 1 Fennel bulb
- 1 Lemon
- 30ml Mayonnaise
- 225g Fresh tagliatelle
- 25g Chopped pistachios
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red peppers, mustard, thyme, parsley, oregano, rosemary, cellulose, canola oil, citric acid, orange oil)
Contains: Cod • Eggs • Mustard • Pistachios • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
2 or 4 tbsp Butter
Total Fat
51 g
Saturated Fat
10 g
Sodium
820 mg
Total Carb
93 g
Sugars
14 g
Protein
42 g
Fibre
14 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.
- 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 often, 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.
