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
A note about serious food allergies
Britney and K-Fed, Brad and Jennifer (and Angelina), Ben and Jennifer (pick a last name)… sometimes couples just don’t work out. But this pairing of flakey, delicate cod and nutty Parmesan is a romance that's written in the stars. We think that after a few delicious bites you'll agree this union is indeed blessed. (That's not even counting the fresh and tasty salad one of them has on the side… maybe this coupling has a few issues after all!)
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
Before You Cook
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
Prepare the Ingredients
Zest and halve lemon. Quarter one half and juice the other half.
Pat cod fillets dry, and season both sides with ¼ tsp. pepper.
Make the Topping
Combine Parmesan, panko, and softened butter in a mixing bowl. Mix until butter is thoroughly incorporated.
Roast the Cod
Place cod on prepared baking sheet. Divide topping evenly between cod fillets, pressing firmly into place.
Roast in hot oven until topping is golden brown and cod reaches a minimum internal temperature of 145 degrees, 16-20 minutes.
While cod roasts, make vinaigrette.
Make the Vinaigrette
In a large mixing bowl, combine 2 Tbsp. olive oil, 1½ Tbsp. lemon juice, sugar, a pinch of lemon zest, ½ tsp. salt, and ¼ tsp. pepper.
Stir until sugar dissolves.
Toss the Salad
Once cod is cooked, add spinach, mozzarella, and tomatoes to bowl with vinaigrette. Toss to coat.
Plate dish as pictured on front of card, squeezing lemon wedge over cod if desired. Bon appétit!
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