Meal Kit
Greek Panko-Crusted Cod
with spicy lemon aioli
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Cod), Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Cod
- 2 Zucchini
- 1 Red Bell Pepper
- 1 Lemon
- 1½ oz. Mayonnaise
- 1 oz. Feta Cheese Crumbles
- ¼ cup Panko Breadcrumbs
- 2 Garlic Clove
- ¼ tsp. Red Pepper Flakes
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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Calories560
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Carbohydrates21g
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Net Carbs18g
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Fat40g
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Protein33g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large 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
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim zucchini ends and cut into 1/2" slices at an angle.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Carefully pat cod fillets dry, and season both sides with a pinch of salt and pepper. -
2 Make the Sauce and Breading
Thoroughly combine panko, garlic, 2 Tbsp. olive oil, and half the lemon zest in a mixing bowl. Set aside.
In another mixing bowl, combine mayonnaise, 1 tsp. olive oil, 1 tsp. lemon juice, and red pepper flakes (to taste). Set aside. -
3 Roast the Cod
Place cod fillets on prepared baking sheet and evenly top with panko mixture, pressing down gently to adhere.
Roast until breading is browned and cod reaches a minimum internal temperature of 145 degrees, 9-12 minutes.While cod roasts, cook vegetables. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 11/2 tsp. olive oil. Add zucchini and red bell pepper to hot pan and stir often until browned and tender, 5-7 minutes.
Season with 1/2 tsp. salt and 1/4 tsp. pepper.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with feta cheese. Serve lemon wedges and sauce on the side. Bon appétit!
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