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Black Cod & Walnut Breadcrumbs

with Sun-Dried tomato Sauce & Roasted Root Vegetables
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Recipe Development Team
Recipe Development TeamUpdated on November 19, 2025
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Calories
960 kcal
Protein
28g protein
Total Time
40 minutes
Difficulty
Medium
Allergens:
  • Tree Nuts
  • Fish
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 teaspoon (tsp)

Olive Oil

1 tablespoon (tbsp)

Cooking Oil

2.5 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

/ 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.

Cooking Steps

1
    • Meanwhile, heat a large drizzle of olive oil in a small pot over medium heat. Add tomatoes; cook, stirring occasionally, until tomatoes are blistered, 2-3 minutes.

2
    • Reduce heat to a low simmer; stir in sun-dried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and chili flakes to taste. Cover and cook until jammy and thickened, 8-10 minutes.

    • Turn off heat and stir in 1 TBSP butter and juice from one lemon wedge, smashing tomatoes with the back of a spoon (2 TBSP butter and juice from two lemon wedges for 4). Season with salt and pepper.

    • Keep covered until ready to serve.

  • Wash and dry produce. Dice potatoes into 1⁄2-inch pieces. Dice sweet potatoes into 1/2-inch pieces. Zest and quarter lemon. Roughly chop walnuts.

3
    • Meanwhile, 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 mix in walnuts and lemon zest to taste. Wipe out pan.

4
    • Pat cod* dry with paper towels; season flesh side 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 breadcrumbs over medium-high heat. Add cod, skin sides down, to pan; cook until skin is crisp and fish is almost cooked through, 4-5 minutes.

    • Flip and cook until cooked through, 1-2 minutes more.

  • Reduce to a low simmer and stir in sundried tomato paste, 1 TBSP water (2 TBSP for 4 servings), and as many chili flakes as you like. Cover and cook until jammy and thickened, 8-10 minutes.

  • Remove pot from heat and stir in juice from one lemon wedge and 1 TBSP butter (juice from 2 wedges and 2 TBSP for 4), smashing tomatoes with the back of a spoon. Taste and season with salt and pepper. Keep covered until ready to serve.

5
    • Divide roasted veggies and cod between plates. Top cod with tomato sauce and walnut-panko topping. Serve with any remaining lemon wedges on the side.
  • Wipe out pan with a paper towel.

6
      • Divide roasted veggies and cod, skin sides down, between plates. Top cod with tomato sauce and buttery breadcrumbs. Serve with remaining lemon wedges on the side.

  • Heat 1/2 TBSP butter (1 TBSP for 4) and a drizzle of oil in pan used for breadcrumbs 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.

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