Black Cod & Walnut Breadcrumbs
with Burst Tomato Sauce & Roasted Root Vegetable Jumble
Calories
:
960 kcalProtein
:
28g proteinTotal
:
40 minutesDifficulty
:
MediumSodium Smart
Allergens:
- Tree Nuts
- Fish
- Wheat
- Milk
Buttery black cod gets a savory, crunchy coating of toasted walnut breadcrumbs that pairs perfectly with a burst tomato sauce that’s sweet, tangy, and a little jammy. Roasted root vegetables add caramelized depth and earthy balance, making this dish feel both comforting and refined.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
¼ ounce
Thyme
12 ounce
Potatoes
1 ounce
Sun-Dried Tomato Paste
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
8 ounce
Butternut Squash
10 ounce
Black Cod (Sablefish)
(Contains: Fish)
4 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 unit
Purple Sweet Potato
1 teaspoon
Garlic Powder
Not included in your delivery
2.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
/ per serving
Calories960 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber11 g
Protein28 g
Cholesterol105 mg
Sodium340 mg
Trans Fat1 g
Potassium2220 mg
Calcium180 mg
Iron5.6 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
•Small pot
•Large Pan
•Baking Sheet
•Small Bowl
•Paper Towel
•Zester
Cooking Steps
1
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Dice potatoes into ½-inch pieces. Dice sweet potato into ½-inch pieces. Zest and quarter lemon. Roughly chop walnuts.
2
- Toss potatoes, sweet potato, butternut squash, and whole thyme sprigs on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)
3
- Meanwhile, heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes.
- Reduce to a low simmer and stir in sun-dried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and chili flakes to taste. Cover and cook until thickened, 8-10 minutes.
- Remove from heat and stir in juice from one lemon wedge and 1 TBSP butter, smashing tomatoes with the back of a spoon (use juice from two lemon wedges and 2 TBSP butter for 4). Taste and season with salt and pepper. Keep covered until ready to serve.
4
- While tomatoes cook, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, a pinch of salt, and pepper. Cook, stirring frequently, until golden, 3-5 minutes.
- Turn off heat; transfer to a small bowl and stir in walnuts and lemon zest to taste. Wipe out pan.
5
- Pat cod* dry with paper towels; season flesh sides with remaining garlic powder, salt, and pepper.
- Heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of oil in pan used for panko over medium-high heat. Add cod, skin sides down, and cook until skin is crisp and fish is almost cooked through, 4-5 minutes. Flip and cook until cooked through, 1-2 minutes more.
6
- Divide veggie jumble and cod between plates. Top cod with tomato sauce and walnut breadcrumbs. Serve with any remaining lemon wedges on the side.
