Meal Kit
Ritz Cracker-Crusted Cod
with brown butter succotash and truffle cream
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Fish (Cod), Milk, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 1 Ear of Corn
- 12 oz. Cod
- 8 oz. Green Beans
- 4 oz. Light Cream
- ¼ cup Panko Breadcrumbs
- ⅗ oz. Butter
- ½ oz. Sliced Almonds
- 4 Butter Crackers
- 0.17 fl. oz. Truffle Oil
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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Calories520
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Carbohydrates29g
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Net Carbs24g
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Fat33g
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Protein32g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Small 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
Trim ends off green beans. Cut into 1" pieces.
Remove husk from corn, rinse, and remove kernels from cob.Coarsely crush butter crackers. Mix crushed crackers with panko, 2 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.Pat cod fillets dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Crust and Roast the Cod
Place cod on prepared baking sheet and divide panko-cracker mixture between cod, piling on top. Don't press mixture into cod. There may be mixture left over.
Roast in hot oven until topping is browned and cod reaches a minimum internal temperature of 145 degrees, 16-20 minutes.While cod roasts, cook succotash. -
3 Cook the Succotash
Place a medium non-stick pan over medium-high heat. Add almonds to hot, dry pan and stir often until toasted, 1-2 minutes.
Transfer almonds to a plate. Leave pan on burner.Add butter to pan and swirl often until it turns brown and smells "nutty,” 30-60 seconds.Add green beans and cook undisturbed, 3 minutes.Add corn, 1/4 tsp. salt, and a pinch of pepper. Stir often until green beans are tender, 4-6 minutes.Remove from burner and stir in almonds. -
4 Make the Truffle Cream
Place a small non-stick pan over medium-high heat and add cream. Stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Remove from burner and stir in truffle oil. Season with a pinch of salt and pepper. -
5 Finish the Dish
Plate dish as pictured on front of card, topping cod with truffle cream. Bon appétit!
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