with Wasabi Aioli, Quinoa, and Green Bean Tomato Sauté
Because cod is a fairly mild-flavored fish, pungent wasabi is the perfect accompaniment. Also known as Japanese horseradish, this ingredient is combined with mayonnaise, lime zest, and lime juice for a fiery aioli to spice up this light and colorful dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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Wash and dry all produce. Preheat oven to 350 degrees. In a small pot, bring 1 cup salted water to a boil. Zest and halve lime. Cut one half into wedges. Halve, peel, and finely chop shallot. Halve tomatoes. Trim green beans. Add quinoa to boiling water, cover, and reduce to a low simmer until tender and water is absorbed, 15-20 minutes.
Combine mayonnaise, ½ tsp lime zest, a squeeze of lime, and wasabi (careful, it’s hot!) in a small bowl. Season with salt and pepper.
Toast panko: In a medium pan, melt 1 TBSP butter. Add panko and toss until lightly golden, 2-3 minutes. Season with salt and pepper. Transfer panko to a bowl, and wipe out pan.
Season cod on all sides with salt and pepper. Spread top of each fillet with 1 tsp wasabi aioli. Press panko into aioli to adhere. Place crusted cod on a lightly oiled baking sheet, and cook until flaky and opaque, about 10 minutes.
Meanwhile, heat 1 TBSP butter in same pan over medium heat. Add shallots and green beans, and toss until shallots are softened, 3-4 minutes. Add a splash of water to pan to steam green beans 1-2 minutes. Add tomatoes and toss until heated through, 1-2 minutes. Season with salt and pepper.
Plate: Serve cod on a bed of veggies and quinoa. Serve with remaining wasabi aioli and a wedge of lime. Enjoy!