Crispy Cod over Lemon-Basil Linguine
with Burst Tomatoes, Spinach & Garlic Bread
- Wheat
- Fish
- Milk
- Soy
Pan-seared cod with a golden, crispy coating from seasoned flour is served over silky lemon-basil linguine tossed with garlic, wilted spinach, and burst cherry tomatoes. On the side, there’s toasted garlic herb butter–slathered baguette for sopping up every drop of the bright, herbaceous sauce.
Ingredients
1 tablespoon
Fry Seasoning
4 ounce
Heirloom Grape Tomatoes
5 ounce
Spinach
1 unit
Lemon
3 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
10 ounce
Icelandic Cod
(Contains: Fish)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil.
-
Pat cod* dry with paper towels. Place in a large bowl; season all over with Fry Seasoning, salt, and pepper. Add flour; toss until cod is fully coated.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add coated cod; cook until crisped, browned, and cooked through, 4-5 minutes per side.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
While cod cooks, wash and dry produce.
-
Peel and thinly slice garlic. Zest and quarter lemon. Finely chop parsley.
-
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (For 4, keep empty pot handy for Step 4.)
-
Heat a large drizzle of olive oil in pan used for cod over medium heat. (For 4 servings, use pot used for pasta.) Add garlic; cook, stirring, until fragrant, 30 seconds.
-
Stir in tomatoes, lemon zest, basil paste, ¼ cup reserved pasta cooking water (½ cup for 4), a pinch of chili flakes, salt, and pepper. Cook until tomatoes have nearly burst and sauce has slightly thickened, 2-4 minutes.
- Turn off heat.
- Stir spinach, drained linguine, 1 TBSP plain butter (2 TBSP for 4 servings), and a squeeze of lemon juice into pan with sauce until pasta is fully coated. (If pasta seems dry, stir in splashes of remaining reserved pasta cooking water until desired consistency is reached.)
- Taste and season with salt and pepper.
-
Halve and toast baguette. Spread cut sides with garlic herb butter.
-
Divide pasta between shallow bowls. Top with crispy cod; garnish with parsley and remaining chili flakes if desired. Serve with garlic bread and remaining lemon wedges on the side. TIP: For that extra-special restaurant touch, finish the pasta and cod with a drizzle of olive oil!
