Black Cod Alla Griglia
with Tomato-Basil Butter & Asparagus
Cooking time
35 minutes
Servings
2/4
Calories
910 /serving
For the definition of melt in your mouth, we’re matching the butteriness of black cod with a cherry tomato cream sauce generously finished with butter. To create contrast, seared asparagus brings crisp green and oven-roasted baby potatoes ping with briny capers.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 450g Baby potatoes
- 14g Basil
- 140g Cherry tomatoes
- 1 Bunch of asparagus
- 1 Lemon
- 15g Minced roasted garlic
- 10g Capers
- 30ml 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
You will need:
Grill pan (or large pan)
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
4 or 8 tbsp Butter
Total Fat
64 g
Saturated Fat
26 g
Sodium
830 mg
Total Carb
57 g
Sugars
11 g
Protein
32 g
Fibre
14 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F.
- Place the potatoes in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and rinse until cool enough to touch.
Mise en place
- Remove the woody ends of the asparagus.
- Halve the lemon.
- Pick the basil leaves off the stems; tear the leaves.
- Small-dice 4 tbsp butter (double for 4 portions).
Roast the potatoes
- Arrange the potatoes on a lined sheet pan drizzled with oil.
- Gently press down on the potatoes to flatten and drizzle with oil; season with ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
- Sprinkle with the capers and roast, 6 to 8 min., until golden and tender.
Cook the cod, asparagus & lemon
- Pat the cod dry; season with ⅔ of the remaining spices and S&P.
- In a grill pan (or large 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.
- In a large bowl, combine the asparagus, a drizzle of oil and S&P.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the asparagus and lemon. Cook, turning often, 2 to 3 min., until tender.
Start the sauce
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and cook, stirring occasionally, 2 to 3 min., until blistered and beginning to burst.
- Lightly crush the tomatoes.
- Add the cream, garlic, basil and remaining spices; bring to a simmer.
Finish the sauce & serve
- Off the heat, to the pan, add the butter and whisk until melted (return briefly to the heat if it doesn't melt).
- Add the juice of 1 lemon half (double for 4 portions). Halve the remaining lemon.
- Divide the asparagus between your plates.
- Top with the cod and spoon the sauce over.
- Serve the potatoes on the side.
- Garnish with the remaining lemon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
