Pan-roasted Pacific cod with braised bell pepper, artichokes and tomato
Paleo, Gluten-Free, Dairy-Free, Soy-Free
Here at Sun Basket we work hard to provide sustainably harvested fish in our weekly meal plans, which is why we often turn to Pacific cod. It’s consistently listed as a Monterey Bay Aquarium Seafood Watch Best Choice. We also like that it’s an excellent source of low-fat protein and how it cooks up lean and flaky with a mild flavor that goes well with this earthy braised vegetable stew.
In your bag
- 2 Pacific cod filets
- 1-2 shallots
- 2 garlic cloves
- 1 small bunch red chard
- 1 bell pepper
- Artichoke hearts
- ¼ teaspoon Aleppo pepper (optional)
- Diced San Marzano tomatoes (canned)
- 1 tablespoon tomato paste
- Fresh oregano
Calories: 600, Protein: 35 g, Fiber: 9 g, Total Fat: 36 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 4 g, Saturated Fat: 5 g, Cholesterol: 80 mg, Sodium: 1630 mg, Carbohydrates: 38 g, Added Sugar: 0 g.