Cod with Almond Brown Butter
Apple & Roasted Parsnip Salad
Cooking time
30 minutes
Servings
2/4
Calories
710 /serving
The magic moment in this recipe comes while the brown butter is foaming, and the sliced almonds are taking on a golden hue. That’s when you’ll swirl in lemon juice and maple syrup. It sauces hefty cod fillets, served with roasted parsnips and apple, over a fluffy bed of couscous.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 1 Lemon
- 200g Parsnips
- 1 Apple
- 1 Shallot (or onion)
- 15ml Maple syrup
- 25g Almonds
- 100g Couscous
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Cod • Milk • Mustard • Wheat
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
2 or 4 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
30 g
Saturated Fat
9 g
Sodium
890 mg
Total Carb
83 g
Sugars
24 g
Protein
35 g
Fibre
10 g
Preparation
Roast the parsnips
- Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Peel and halve the parsnips lengthwise; cut crosswise into 1-inch pieces.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until tender.
Cook the couscous
- Meanwhile, zest and juice the lemon.
- In a large bowl, combine the couscous and boiling water. Cover and let sit for 5 min.
- Add the lemon zest and S&P.
- Fluff the couscous.
Mise en place
- Core and small-dice the apple; toss with a splash of the lemon juice to prevent browning.
- Halve, peel and thinly slice the shallot.
- In a medium bowl, make the vinaigrette by combining ⅔ of the remaining lemon juice, ½ the maple syrup, 1 tbsp oil (double for 4 portions) and S&P.
Cook the cod
- Pat the cod dry; season with the remaining spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the almonds and cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep, golden brown (be careful not to overcook, as the butter can burn easily).
- Off the heat, add the remaining lemon juice and maple syrup, and S&P; stir well.
Make the salad & serve
- To the bowl of vinaigrette, add the parsnips, apple and shallot; toss well.
- Divide the couscous and salad between your plates.
- Top with the cod and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
