Baked Cod with Sauce Vierge
over Pea-Studded Couscous
Cooking time
30 minutes
Servings
4
Calories
360 /serving
France's sauce vierge is a suppertime superhero. This uncooked sauce is so simple, but the combo of fresh tomatoes, lemon and herbs brings amazing lightness and brightness to anything it touches. Tempt the family by putting it over baked cod fillets.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 3 Tomatoes
- 2 Scallions
- 1 Lemon
- 200g Couscous
- 150g Green peas
- 30ml Vegetable demi-glace
- 10g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Cod • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Olive oil
Total Fat
5 g
Saturated Fat
1 g
Sodium
580 mg
Total Carb
49 g
Sugars
8 g
Protein
33 g
Fibre
6 g
Preparation
Bake the cod & peas
- Preheat the oven to 450°F. In a small pot (or kettle), bring 2 cups water and the demi-glace to a boil.
- In a medium bowl, combine the peas, a drizzle of oil and S&P.
- Pat the cod dry; season with all but a pinch of the spices, a drizzle of oil and S&P.
- Arrange the cod* on a lined sheet pan and bake, 8 to 10 min., until cooked through.
- In the last 3 min., add the peas.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Thinly slice the scallions crosswise.
- Juice the lemon.
Make the sauce vierge
- In a small bowl, combine the tomatoes, lemon juice, scallions, a drizzle of olive oil, the remaining spices and S&P.
- Let stand for at least 5 min. to soften the tomatoes.
Boil the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water mixture.
- Cover and let sit for 5 min.
- Fluff the couscous and add the peas and S&P; toss well.
Plate your dish
- Divide the couscous between your plates.
- Top with the cod.
- Spoon the sauce vierge over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
