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The Great Caper: Cod Piccata

The Great Caper: Cod Piccata

with Couscous and Baby Spinach

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Piccata may sound like a fancy Italian dish that only your nonna can do right. But really, all it demands is swirling lemon, capers, herbs, and butter in a pan until they come together in tart and tangy harmony. Here, we’re drizzling the combo over flaky cod, tender spinach, and bubbly couscous so that they soak up all that amazing flavor.

Tags:Eat First
Allergens:FishWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Cod Fillets

(ContainsFish)

1 unit

Shallot

1 ounce

Capers

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

¼ ounce

Thyme

5 ounce

Spinach

1 unit

Lemon

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories590 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate68 g
Sugar5 g
Dietary Fiber8 g
Protein39 g
Cholesterol112 mg
Sodium429 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and finely chop shallot. Halve lemon. Drain and rinse capers.

2

Heat a drizzle of olive oil in a medium pot over medium heat. Add half the shallot and cook until softened, 2-3 minutes, tossing. Stir in couscous, stock concentrate, 2 cups water, and a large pinch of salt. Bring to a boil, cover, and reduce heat. Gently simmer until tender, 10-12 minutes.

3

Heat a drizzle of olive oil in a large pan over medium heat. Add remaining shallot and cook until softened, 2-3 minutes. Add spinach and toss until wilted, 2-3 minutes. Season with salt and pepper. Remove pan from heat and cover to keep warm.

4

Heat a drizzle of olive oil in another large pan over medium-high heat. Season cod on all sides with salt and pepper. Add to pan and cook until nicely browned on surface, 2-3 minutes per side.

5

Add thyme and 2 TBSP butter to pan. Once melted, spoon butter over cod and thyme until cod is cooked through, about 1 minute. Add capers and a squeeze of lemon and gently shake the pan to distribute and warm through. Season sauce to taste with salt and pepper. Discard thyme.

6

Divide couscous between plates, then top with spinach and cod. Drizzle with sauce from pan and serve.