Hoisin Brown Butter Glazed Black Cod
with Asparagus-Cilantro Salad & Toasted Peanuts
Cooking time
25 minutes
Servings
2/4
Calories
1110 /serving
Are you ready to be buttered up? Our delicious wild-caught black cod is definitely ready to be glazed with Asian-themed brown butter: foaming in the pan, it’s boosted with hoisin, cilantro and chopped peanuts. Baked to flaky tenderness, the fillets are served with elegant jasmine rice and a fragrant side salad of blanched asparagus spears tossed with fresh green cilantro, carrots and radishes.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 100g Radishes
- 200g Multicoloured Nantes carrots
- 1 Bunch of cilantro
- ½ Bunch of asparagus
- 45ml Maple-Dijon vinaigrette
- 25g Chopped peanuts
- 160g Jasmine rice
- 60ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cod, Milk, Mustard, Peanuts, Sesame, Soy, Wheat
You will need:
2 Medium pots
Large pan
Strainer
Sheet pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
64 g
Saturated Fat
21 g
Sodium
1730 mg
Total Carb
102 g
Sugars
20 g
Protein
35 g
Fibre
8 g
Preparation
Cook the rice
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a second medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, thinly slice the carrots and radishes crosswise. Remove the woody ends of the asparagus; cut crosswise into thirds on an angle. Pick the cilantro leaves off the stems; roughly chop the stems, keeping them separate.
Make the glaze
In a large pan, heat 3 tbsp butter (double for 4 portions) on medium-high. Add the peanuts and toast, swirling the pan often, 2 to 3 min., until the butter begins to foam and turn a deep golden brown. Off the heat, add the cilantro stems and hoisin; stir well. Transfer to a bowl.
Bake the cod
Pat the cod dry with paper towel. In a medium bowl, combine the cod*, ½ the glaze and ½ the spices. Arrange, skin-sides up, on a lined sheet pan and bake, 10 to 14 min., until cooked through and the skin is crispy.
Blanch the asparagus
Meanwhile, add the asparagus to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the asparagus salad & serve
In a large bowl, combine the asparagus, carrots, radishes, vinaigrette, ⅔ of the cilantro leaves, the remaining spices and S&P. Divide the rice, cod and asparagus salad between your plates. Garnish with the remaining cilantro leaves. Serve the remaining glaze on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
