Braised cod and vegetables over smashed white beans
Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean
30 – 40 Minutes
In this summery Mediterranean meal, fresh lemon, tomatoes, and Castelvetrano olives bring bright and briny notes to quick-braised cod.
In your bag
- 1 leek
- Peeled fresh garlic
- 1 ounce Castelvetrano olives
- 3 ounces cherry tomatoes
- 1 lemon
- Fresh flat-leaf parsley
- Two 6-ounce wild Pacific cod fillets
- ½ teaspoon red chile flakes (optional)
- 1 cup cooked white beans
- ½ wedge escarole
Wild-caught Pacific cod is as good to eat as it is for building a more sustainable food system. Seafood Watch, a nonprofit committed to promoting socially responsible and sustainable seafood practices, rates it a “best choice.”
Make it Leaner: Omit the oil in the escarole salad and you will immediately save 60 calories and 7 grams of fat. Using half of the olives will drop the meal total by 15 calories and 200 mg of sodium.
Protein: 38g (76% DV), Fiber: 14g (56% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 80mg (27% DV), Sodium: 700mg (29% DV), Carbohydrates: 36g (12% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.