Mediterranean tomato-braised cod and broccoli with preserved lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean tomato-braised cod and broccoli with preserved lemon

Mediterranean, Diabetes-Friendly, Soy-Free, Lean & Clean, Dairy-Free, Paleo, Gluten-Free

2 Servings, 340 Calories/Serving

30–45 Minutes

Chef Justine’s ingenious side of charred broccoli florets adds a healthy crunch to pair with this deceptively simple fish stew.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic broccoli
  • 1 wedge preserved lemon
  • 1 anchovy fillet
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • ½ teaspoon dried oregano
  • Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
  • ½ teaspoon Marash chile flakes (optional)
  • 2 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 340, Protein: 37g (74% DV), Fiber: 6g (24% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 550mg (23% DV), Carbohydrates: 21g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the broccoli

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Remove any pulp from the preserved lemon; thinly slice the peel.
In a large sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the broccoli and cook, stirring occasionally, until lightly charred and crisp-tender, 5 to 7 minutes. Reduce the heat to medium, stir in the preserved lemon peel, and cook until fragrant, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pot.
While the broccoli cooks, prepare the stew.


Prep and cook the fish stew

Prep and cook instructions are identical for all fish options.
  • Coarsely chop the anchovy.
  • Pat the fish dry with a paper towel; cut the fish into 1½-inch pieces (discarding the trout skin if desired). Season lightly with salt and pepper.
In the same pot used for the broccoli, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the anchovy and cook until fragrant, about 1 minute. Add the fish, oregano, tomato sauce base, ¾ cup [1½ cups] water, and as much Marash chile as you like and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the broth thickens and the fish is opaque and flaky, 4 to 6 minutes for cod or halibut, 3 to 5 minutes for trout. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes.
Remove from the heat, season to taste with salt and pepper, and drizzle with 1 tablespoon [2 TBL] oil.


Transfer the fish stew to individual bowls and serve the broccoli on the side.
Kids Can!
  • Time the cooking.
  • Measure the water for the stew.
  • Drizzle the stew with oil.