Pistachio-Crusted Wild-Caught Black Cod
Fresh Tagliatelle with Fennel & Burst Cherry Tomatoes
Cooking time
35 minutes
Servings
2/4
Calories
1120 /serving
With its silky texture and rich flavour, it’s no wonder black cod is also known as butterfish. Lean into indulgence by crusting it with zesty chopped pistachios. Spike a morsel and twirl it into a nest of fresh tagliatelle, dressed in a quick-made sauce of burst tomatoes and tender fennel.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 1 Lemon
- 1 Fennel bulb
- 14g Parsley
- 2 Garlic cloves
- 280g Cherry tomatoes
- 25g Chopped pistachios
- 30ml Mayonnaise
- 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 • 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
67 g
Saturated Fat
18 g
Sodium
910 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.
