Paleo: Pan-Seared Cod <br/> with Apple-Beet Salsa
over Dill Aioli & Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Is the way to your heart through your stomach? Us, too. That’s why we love concocting recipes like this one, an unexpected marriage between fish and fruit. The cod, dusted with zesty herbs and pan-cooked to golden, sits atop a smear of dill-flecked aioli. Next, you’ll introduce some sweet lemony flavours from a multi-textured salsa of diced roasted beets and chunks of apples, which take on a red hue from the roots.
We will send you:
- 2 Cod fillets (high-protein serving)
- 225g Brussels sprouts
- 15ml Minced garlic
- 1 Bunch of dill
- 1 Scallion
- 1 Lemon
- 57g Diced apples
- 200g Diced beets
- 30ml Mayonnaise
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cod, Eggs, Mustard
You will need:
Medium pan (non-stick if possible)
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
2 g
Sodium
1010 mg
Total Carb
29 g
Sugars
13 g
Protein
33 g
Fibre
8 g
Preparation
Start the Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 to 6 min., until partially cooked.
Make the dill aioli
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, combine the mayo, up to ½ the dill, up to ½ the garlic and S&P.
Finish the Brussels sprouts & roast the beets
When the Brussels sprouts are partially cooked, remove from the oven, flip and add the beets, a drizzle of oil and ½ the remaining spices; toss well. Roast, 8 to 10 min., until the vegetables are tender.
Cook the cod
Meanwhile, pat the cod dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the salsa
Meanwhile, thinly slice the scallion. Quarter the lemon. In a medium bowl, combine the juice of ½ the lemon wedges, the remaining garlic and spices, 2 tbsp olive oil (double for 4 portions) and S&P. Add the apples, beets and ½ the scallion; toss well.
Plate your dish
Divide the dill aioli between your plates and spread out in a circular motion. Top with the Brussels sprouts, cod and salsa. Garnish with the remaining dill and scallion. Serve the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
