Cod en Cocotte

with potatoes and basil pesto

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Tree Nuts

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Red Potatoes
  • 1 Red Onion
  • 2 Garlic Cloves
  • 1 Zucchini
  • Info
    12 oz. Cod
  • 2 Tbsp. Tomato Paste
  • 2 fl. oz. Marsala Wine
  • Info
    1½ Tbsp. Basil Pesto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    404
  • Carbohydrates
    36g
  • Fat
    18g
  • Protein
    31g
  • Sodium
    1534mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut each potato into ½" chunks. Halve and peel onion. Slice halves into ¼" dice. Mince garlic. Trim zucchini ends, quarter lengthwise, and cut into ½” half-moons. Pat cod fillets dry, and season both sides with a pinch of salt and pepper.

  • 2

    Boil the Potatoes

    Bring a small pot with potatoes and salted water to a boil. Reduce to a simmer and cook until easily pierced with a fork, 16-20 minutes. Drain in a colander and return to pot. Set aside. While potatoes cook, cook cod.

  • 3

    Cook the Cod

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cod fillets to hot pan and cover. Cook until cod reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove to a plate. Wipe pan clean and reserve.

  • 4

    Cook Cod and Finish Vegetables

    Return pan used to cook cod to medium-high heat. Add 1 Tbsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until browned, 5 minutes. Add garlic, zucchini and a pinch of salt and pepper and cook 1 minute. Add 1 cup water, tomato paste, and marsala. Bring to a boil, reduce to a simmer, and cook until zucchini is crisp-tender, 5 minutes.

  • 5

    Finish the Dish

    Break up cod fillets into chunks. Add cod and potatoes to pan with zucchini and cook until fish and potatoes are warmed through, 2-3 minutes. Plate dish as pictured on front of card, garnishing with basil pesto. Bon appétit!

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