Parmesan-Crusted Cod

with mozzarella-tomato spinach salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

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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!)

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • Info
    12 oz. Cod
  • Info
    1 oz. Grated Parmesan
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 tsp. Sugar
  • 5 oz. Spinach
  • Info
    1 oz. Shredded Mozzarella
  • Nutrition (per serving)

  • Calories
    500
  • Carbohydrates
    19g
  • Fat
    32g
  • Protein
    37g
  • Sodium
    1746mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Zest and halve lemon. Quarter one half and juice the other half. Halve tomatoes. Pat cod fillets dry, and season both sides with ¼ tsp. pepper.

  • Step 2 - Make the Topping
    2

    Make the Topping

    Combine Parmesan, panko, and softened butter in a mixing bowl. Mix until butter is thoroughly incorporated.

  • Step 3 - Roast the Cod
    3

    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.

  • Step 4 - Make the Vinaigrette
    4

    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.

  • Step 5 - Toss the Salad
    5

    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!