L’Artisan: Seared Black Cod & Lemony Spaghetti Alla Chitarra
with Balsamic-Dressed Fennel Salad
Cooking time
25 minutes
Servings
2/4
Calories
1170 /serving
La primavera is the beautiful Italian word for spring, and we’ve got a light and lovely dish suited to the season. It features an elegant pasta experience from fresh spaghetti alla chitarra, gently coated in buttery garlic, Grana Padano and lemon for an uplifting effect. Top it with black cod—sustainably wild-caught off the coast of B.C., so it’s better for you and the environment—delectably pan-seared and finished with lemon zest. Shards of fennel bless the stylish side salad with nuances of anise.
We will send you:
- 2 Wild-caught black cod fillets
- 2 Garlic cloves
- 1 Lemon
- 1 Head of lettuce
- 1 Fennel bulb
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 225g Fresh spaghetti alla chitarra
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cod, Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
71 g
Saturated Fat
19 g
Sodium
780 mg
Total Carb
86 g
Sugars
11 g
Protein
50 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Mince the garlic. Zest and juice the lemon. Halve the lettuce lengthwise; thinly slice. Halve and core the fennel bulb lengthwise; thinly slice crosswise. In a large bowl, combine the fennel, ½ the lemon juice and a large pinch of salt.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the salad
Meanwhile, to the bowl of fennel, add the lettuce and vinaigrette; toss well.
Cook the cod
Pat the cod dry with paper towel; season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until golden brown and cooked through.
Make the sauce & combine the pasta
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the remaining lemon juice and spices, the demi-glace and ¼ cup of the reserved cooking water (double for 4 portions). Cook, stirring constantly, 2 to 3 min., until simmering. Add the pasta and ½ the cheese. Cook, stirring constantly, 1 to 2 min., until the pasta is coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the cod and lemon zest. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
