Mediterranean tomato-braised cod and broccoli with preserved lemon
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
30 – 40 Minutes
Slivered almonds and charred broccoli florets add a healthy crunch to this deceptively simple fish stew, making for a gluten-free, easily made-ahead meal.
In your bag
- 6 ounces broccoli
- 1 wedge preserved lemon
- ¼ cup slivered almonds
- 1 anchovy fillet
- 1 or 2 cloves peeled fresh garlic
- 2 wild Pacific cod fillets (about 6 ounces each)
- 2 sprigs fresh oregano
- 3 or 4 sprigs fresh flat-leaf parsley
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- ½ teaspoon Marash chile flakes (optional)
- ¼ pound baby spinach
Make It Leaner
Opt out of the final drizzle of olive oil in Step 3 to shave off 60 calories and 7 grams of fat per serving.
Preserved lemons are a signature Moroccan ingredient and deserve a place in your pantry. Packed with salt, lemon juice, and sometimes spices, their peels take on a delicious brininess over a month or so of aging, perfect for perking up braises, salads, and cheese sandwiches.
Calories: 480, Protein: 40g (80% DV), Fiber: 9g (36% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 580mg (24% DV), Carbohydrates: 24g (8% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts
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.