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
Chef
Jimmy Madla
In Your Box (serves 2)
- 6 oz. Red Potatoes
- 1 Red Onion
- 2 Garlic Cloves
- 1 Zucchini
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12 oz. Cod
- 2 Tbsp. Tomato Paste
- 2 fl. oz. Marsala Wine
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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.
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Nutrition (per serving)
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Calories404
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Carbohydrates36g
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Fat18g
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Protein31g
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Sodium1534mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Colander
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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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.
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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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