Poached cod with salsa verde

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

Poached cod with salsa verde

Poached cod with salsa verde

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, Protein Plus

2 Servings, 620 Calories/Serving

20 Minutes

Our fragrant basil pesto, along with almonds and olive oil, brings Mediterranean flavor to this 20-minute paleo 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.
  • 1 or 2 organic carrots (about 6 ounces total)
  • 1 organic lemon
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands salmon fillets (about 5 ounces each)
  • 1 cup vegetable broth
  • 1½ tablespoons capers
  • 3 tablespoons dry-roasted almonds
  • 2 tablespoons pitted Castelvetrano olives
  • Sunbasket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper)
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories 620, Total Fat 46g (59% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1020mg (44% DV), Total Carb. 18g (7% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Tree Nuts (almond, walnut)

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, Sesame.


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

Wash produce before use


Prep the carrots and lemon

  • Scrub or peel the carrots and trim the ends. Cut the carrots in half lengthwise, then on the diagonal into 1½-inch pieces.
  • Zest half the lemon for the salsa verde, then cut into wedges for garnish. Juice the remaining half; set aside for the carrots and fish. [Zest 1 lemon and cut into wedges. Juice 1 lemon.]


Cook the carrots and fish

Prep and cook instructions are identical for all fish options.
  • Cut the fish into 1-inch pieces and season with salt and pepper.
In a medium [large] sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until just starting to soften, 2 to 3 minutes. Add the vegetable broth, 1 tablespoon [2 TBL] lemon juice, and ½ cup [1 cup] water and bring to a boil.
Add the fish, reduce to a simmer, and cook, gently turning the fish halfway through, until the carrots are just tender and the fish is opaque and cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the carrots and fish cook, prepare the salsa verde.


Make the salsa verde

  • If desired, rinse the capers, then coarsely chop them.
  • Coarsely chop the almonds.
  • Coarsely chop the olives, checking for any pits. Set aside for garnish.
In a small bowl, stir together the basil pesto, capers, almonds, lemon zest, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.


Transfer the fish, carrots, and broth to individual bowls and dollop with as much salsa verde as you like. Garnish with the olives and as many chile flakes as you like. Serve the lemon wedges and any remaining salsa verde on the side.
Kids Can!
  • Juice the lemon.
  • Stir the salsa verde.
  • Garnish with the olives.