L’Artisan: Seared Black Cod with Cilantro-Lime Mayo
Spicy Sesame-Roasted Carrots, Bok Choy & Jasmine Rice
Cooking time
30 minutes
Servings
2/4
Calories
1150 /serving
Orange is the new black cod. The fish is delish, with its flaky-thick texture, buttery taste and gently pan-crisped skin. But can we talk about these carrots? Oven-roasted with gochujang and two-toned sesame seeds, they’re on the wild side in the best possible way. Round out this expertly balanced meal by introducing sautéed bok choy and fluffy jasmine rice to each plate, along with a divine dollop of mayo spiked with lime and cilantro.
We will send you:
- 2 Wild-caught black cod fillets
- 450g Bok choy tips
- 300g Peeled baby carrots
- 1 Bunch of cilantro
- 1 Lime
- 60ml Mayonnaise
- 15g Gochujang
- 160g Jasmine rice
- 6g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cod, Eggs, Sesame, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
69 g
Saturated Fat
10 g
Sodium
1300 mg
Total Carb
94 g
Sugars
15 g
Protein
42 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil, the sesame seeds, gochujang and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the rice
Meanwhile, in a 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.
Cook the cod
Meanwhile, 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 cooked through and the skin is golden brown. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Sauté the bok choy
Remove the root ends of the bok choy; quarter lengthwise. In the reserved pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the cilantro-lime mayo
Meanwhile, halve the lime; juice ½ and cut the remaining ½ into 2 wedges. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a small bowl, combine the lime juice, mayo, chopped cilantro and S&P.
Plate your dish
Divide the rice between your plates. Top with the cod, carrots and bok choy. Garnish with the remaining cilantro and lime wedges. Serve the cilantro-lime mayo on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
