Black Cod Alla Griglia with Tomato-Basil Butter
Asparagus & Caper-Topped Baby Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
910 /serving
For the definition of melt in your mouth, we’re matching the butteriness of grilled black cod with a cherry tomato cream sauce generously finished with butter. To create contrast, grilled asparagus brings crisp green and oven-roasted potatoes are pinged with salty capers.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 1 Bunch of asparagus
- 1 Lemon
- 450g Baby potatoes
- 140g Cherry tomatoes
- 14g Basil
- 15g Minced roasted garlic
- 10g Capers
- 30ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cod, Milk, Mustard
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Sheet pan
Strainer
Whisk
4 or 8 tbsp Butter
BBQ
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
27 g
Sodium
830 mg
Total Carb
54 g
Sugars
10 g
Protein
32 g
Fibre
12 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F.
- Place the potatoes in a medium pot and cover with salted water.
- Bring to a boil, 14 to 18 min., until tender.
- Drain and rinse until cool enough to touch.
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the woody ends of the asparagus.
- Halve the lemon.
- Pick the basil leaves off the stems; tear the leaves.
- Small-dice 4 tbsp butter (double for 4 portions).
Roast the potatoes
- Arrange the potatoes on a lined sheet pan drizzled with oil.
- Gently press down on the potatoes to flatten and drizzle with oil; season with ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
- Sprinkle with the capers and roast, 6 to 8 min., until golden and tender.
Grill the cod, asparagus & lemon
- Pat the cod* dry; season with ⅔ of the remaining spices and S&P.
- Add, skin-sides down, to the BBQ and grill, 3 to 4 min. per side, until cooked through and the skin is golden brown.
- In a large bowl, combine the asparagus, a drizzle of oil and S&P.
- Add the asparagus and lemon to the BBQ and grill, turning often, 2 to 3 min., until tender.
Start the sauce
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and cook, stirring occasionally, 2 to 3 min., until blistered and beginning to burst.
- Lightly crush the tomatoes.
- Add the cream, garlic, basil and remaining spices; bring to a simmer.
Finish the sauce & serve
- Off the heat, to the pan, add the butter and whisk until melted (return briefly to the heat if it doesn't melt).
- Add the juice of 1 lemon half (double for 4 portions). Halve the remaining lemon.
- Divide the asparagus between your plates.
- Top with the cod and spoon the sauce over.
- Serve the potatoes on the side.
- Garnish with the remaining lemon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
