Spiced Cod with Caramelized Leeks
Quick ‘Hollandaise’ & Baby Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Hollandaise is one of the most beloved of the French “mother sauces.” This shortcut version complements the mild flavour of lean, flaky, pan-browned cod with the classic buttery goodness we know and love. Capers provide a bright, briny burst of flavour to the dish along with the softened sweetness of leeks. They mingle with string beans and boiled baby potatoes under a showering of fresh chives to put this prized fish on display.
We will send you:
- 2 Cod fillets
- 450g Baby potatoes
- 90g Baby greens (baby spinach or kale)
- 300g String beans
- 75g Sliced leeks
- 1 Bunch of chives (or garlic chives)
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 10g Capers
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Cod, Milk, Mustard, Sulphites
You will need:
Medium pan (non-stick if possible)
Large pot
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Microwave
Total Fat
45 g
Saturated Fat
14 g
Sodium
1170 mg
Total Carb
57 g
Sugars
10 g
Protein
32 g
Fibre
11 g
Preparation
Boil the potatoes
Bring a large pot of salted water to a boil. Halve the potatoes (quarter if large). Add to the pot of boiling water and boil, 11 to 13 min., until tender. Drain and reserve the pot.
Mise en place
Meanwhile, thinly slice the chives. Roughly chop the capers. In a small bowl, make the quick ‘hollandaise’ by microwaving 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the mayo, vinegar, ½ the chives and S&P; stir well.
Cook the cod
Pat the cod dry with paper towel; season with ½ the 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.
Sauté the vegetables
In the reserved pot, heat a drizzle of oil on medium-high. Add the leeks, capers and 1 tbsp butter (double for 4 portions). Sauté, 1 to 2 min., until fragrant. Add the string beans and sauté, 2 to 3 min., until crisp-tender. Add the spinach and sauté, 1 to 2 min., until wilted; season with the remaining spices. Add the potatoes and S&P; toss well.
Plate your dish
Divide the vegetables between your plates. Top with the cod. Spoon the quick ‘hollandaise’ over. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
