Prep & Bake Honey-Balsamic Icelandic Cod
with Figgy Brussels, Fried Onions & Garlic Ciabatta
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
4 tablespoon
Crème Fraîche
(Contains: Milk)
8 ounce
Brussels Sprouts
1 unit
Fig Jam
10 ounce
Icelandic Cod
(Contains: Fish)
2 teaspoon
Honey
1 unit
Crispy Fried Onions
(Contains: Wheat)
5 teaspoon
Balsamic Glaze
½ teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
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Trim and halve Brussels sprouts lengthwise.
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Toss Brussels sprouts in oven-ready tray with a large drizzle of olive oil, salt, and pepper. Roast on top rack (be sure your oven has preheated!) until just tender, 14 minutes (you’ll add more to the tray then).
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- Meanwhile, in a medium bowl, whisk together honey, half the balsamic glaze (you’ll use the rest later), a drizzle of olive oil, salt, and pepper.
- Pat salmon* dry with paper towels; add to bowl with honey-balsamic mixture and turn to coat.
In a medium bowl, whisk a drizzle of olive oil, half the balsamic glaze, honey, salt, pepper.
Pat salmon* dry with paper towels. Place in bowl with balsamic glaze and toss to combine.
Place salmon, skin side down, in tray with brussels (for 4 servings, place salmon in separate oven-ready tray). Bake salmon and brussels on top rack until fish is cooked through and brussels are golden-brown and tender; 8-10 minutes.
When brussels are done, carefully transfer to a large heatproof browl and toss with 1 1/2 TBSP butter (3 TBSP for 4) and fig jam until brussels are evenly coated in sauce. Taste and season with salt and pepper.
- Once Brussels sprouts have roasted 14 minutes, remove tray from oven.
- Carefully push Brussels sprouts to one side of tray; place salmon, skin sides down, on opposite side. Return to top rack and roast until Brussels sprouts are golden brown and tender and salmon is cooked through, 8-10 minutes more. (For 4 servings, leave Brussels sprouts roasting on top rack; add salmon to second tray and roast on middle rack.)
In a small bowl, stir together creme fraiche and half the garlic powder. Taste and season with salt and pepper. TIP:use a drizzle of olive oil here to add another layer of flavor to this spread.
Divide garlic spread between ciabatta halves, then slice diagonally to form four pieces of toast.
- Carefully transfer Brussels sprouts to a large heatproof bowl and toss with fig jam and 1½ TBSP butter (3 TBSP for 4 servings) until evenly coated. Season with salt and pepper.
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Halve and toast ciabatta.
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In a small bowl, stir together crème fraîche and half the garlic powder (all for 4 servings); season with salt and pepper. TIP: Use a drizzle of olive oil here to add another layer of flavor to this spread.
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Spread cut sides of ciabatta with creamy garlic spread. Halve on a diagonal.
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- Divide salmon, Brussels sprouts, and toast between plates. Top Brussels sprouts with crispy fried onions. Drizzle remaining balsamic glaze over salmon and serve. TIP: Brussels sprouts and crispy onions can be enjoyed on the toast as well!
