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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut each potato into ½" chunks.
Halve and peel onion. Slice halves into ¼" dice.
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.
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.
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.
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.
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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