Quick Seared Cod
with Lemony White Beans, String Beans & Aioli Drizzle
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
This cod’s a quickie, and a goodie. You’ll sear the fish for a couple of minutes on each side, until golden brown on the outside and opaque white on the inside. Cooked in demi-glace and squirted with lemon, the vegetables really hold their own, with string beans bringing a hint of green and white kidney beans building sustenance. Plate the tender-flaky cod with the lemony veggies, and dispense some aioli over the proceedings.
We will send you:
- 2 Cod fillets
- 15ml Minced garlic
- 1 Lemon
- 1 Bunch of garlic chives
- 200g Trimmed beans
- 100g Green peas
- 60ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 60ml Mayonnaise
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Cod, Mustard
You will need:
Large pan (non-stick if possible)
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
3 g
Sodium
1470 mg
Total Carb
47 g
Sugars
11 g
Protein
37 g
Fibre
13 g
Preparation
Cook the cod
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, drain and rinse the kidney beans. Thinly slice the garlic chives. Juice the lemon. In a small bowl, make the aioli by combining the mayo, garlic and 1 tbsp lemon juice (double for 4 portions).
Sauté the vegetables
In the reserved pan, heat a drizzle of olive oil on medium-high. Sauté the string beans, 1 to 2 min., until beginning to soften. Add the demi-glace, kidney beans, peas, ½ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until heated through.
Finish & serve
To the pan of vegetables, add the remaining lemon juice; stir well. Divide the vegetables and cod between your plates. Drizzle with the aioli. Garnish with the garlic chives. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
