Protein Swap | Za’atar-Roasted Cod
over Tahini Caesar-Dressed Couscous Salad
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
In this elegant Middle Eastern supper, sprinkles of za’atar lend cod a distinctively sesame-herby-lemony taste profile. Tahini and honey whisked into a classic Caesar dressing unlock new levels of creaminess. Float the fish over a salad of oven-roasted radishes, lettuce and couscous.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 200g Radishes
- 1 Head of lettuce
- 45ml Caesar vinaigrette
- 100g Couscous
- 7g Honey
- 15ml Tahini
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Cod • Eggs • Milk • Mustard • Sesame • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Total Fat
22 g
Saturated Fat
3 g
Sodium
940 mg
Total Carb
50 g
Sugars
10 g
Protein
33 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil.
- Halve the radishes lengthwise (quarter if large).
- Separate the lettuce leaves; tear the leaves.
Roast the radishes & salmon
- On a lined sheet pan, toss the radishes with a drizzle of oil and S&P.
- Pat the salmon dry and rub with a drizzle of oil; season with ¾ of the za’atar and S&P.
- Roast the radishes, 7 min., until partially cooked.
- Stir and add the salmon.
- Roast, 8 to 10 min., until the salmon* is cooked as desired and the radishes are tender.
Cook the couscous
- Meanwhile, in a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min. Fluff the couscous.
Make the vinaigrette
- In a large bowl, combine the vinaigrette, tahini, honey, 2 tsp water (double for 4 portions), the remaining za’atar and S&P.
Make the salad
- To the bowl of vinaigrette, add the lettuce, couscous and radishes; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
