Seared Cod
with Mediterranean Bean & Tomato Salad
This light dish is great for a warm spring night. Delicate cod is seared until flaky and served over a refreshing salad of cannellini beans, green beans, and tomatoes. If you have the time, feel free to marinate the salad for up to 12 hours!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 box
Cannellini Beans
¼ ounce
Cilantro
6 ounce
Green Beans
12 ounce
Cod Fillets
(Contains Fish)
1 unit
Red Onion
1 unit
Tomato
2 tablespoon
White Wine Vinegar
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve, peel, and finely mince 3 Tablespoons onion. Trim, then cut the green beans into 2-inch pieces. Core, seed, and dice the tomato. Finely chop the cilantro. Drain and rinse the beans.
Add the green beans to the boiling water and cook for 3-4 minutes, until crisp-tender. Drain and rinse under very cold water.
In a small bowl, combine the minced onion, cilantro, vinegar, and 2 Tablespoons olive oil. Season with salt and pepper.
When the green beans are done, toss them into the dressing along with the tomatoes and cannellini beans. Season with salt and pepper and set aside in the fridge to marinate.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season the cod on all sides with salt and pepper. Add the cod to the pan and cook for 3-4 minutes per side, until golden brown and just opaque in the center.
Serve: Plate the cod on a bed of Mediterranean bean and tomato salad and enjoy!
