
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-roasted Pacific cod with braised bell pepper, artichokes and tomato
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
20 Minutes
Here at Sunbasket 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
Nutrition per serving
Calories 600, Total Fat 36g (46% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1630mg (71% DV), Total Carb. 38g (14% DV), Fiber 9g (32% DV), Protein 35g
Instructions
Wash produce before use
1
Cook the cod
- Pat the cod fillets dry and season both sides with salt and pepper.
While the cod cooks, prepare the vegetables.
2
Prep the vegetables
- Peel and chop the shallots.
- Chop the garlic.
- Peel and chop the shallots.
- Strip the chard leaves from their stems. Rinse and chop the leaves and the stems, keeping them separate.
- Cut the bell pepper into 1-inch dice. Discard the seeds.
- Rinse the artichokes.
- Chop the oregano leaves.
3
Cook the vegetables
Serve