Seared Black Cod & Roasted Garlic Cream Sauce
with Broccolini, Baby Potatoes & Herby Toasted Panko
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
Buttery black cod develop a nicely crisped skin when seared to golden-brown. Pair it with roasted baby potatoes, yellow wax beans and broccolini for an haute-hearty side. To play up the tempting textures, there’s herby toasted panko and a cream-based roasted garlic sauce poured over top.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 1 Bunch of broccolini
- 450g Baby potatoes
- 300g Yellow wax beans
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 40g Panko
- 30ml White balsamic vinegar
- 45ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cod • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
2 or 4 tbsp Butter
2 Sheet pans
Total Fat
65 g
Saturated Fat
22 g
Sodium
700 mg
Total Carb
75 g
Sugars
13 g
Protein
33 g
Fibre
13 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.
- 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 often, 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; 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. 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 to a 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.
