Cod & Spring Vegetable Skillet
with Asparagus & Fresh Tarragon
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Dinner comes by land and by sea, with plenty of proteins to go around. For the fish, cod fillets are simmered to flakiness in a full-bodied broth. They’re surrounded by garden green from asparagus, edamame and fresh tarragon, along with hearty potatoes.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- ½ Bunch of asparagus
- 4g Tarragon
- 450g Baby potatoes
- 150g Edamame (or green peas)
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
Contains: Cod • Milk • Mustard • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
22 g
Saturated Fat
8 g
Sodium
790 mg
Total Carb
49 g
Sugars
7 g
Protein
39 g
Fibre
12 g
Preparation
Start the potatoes
- Medium-dice the potatoes.
- In a medium bowl, microwave the potatoes, 2 tbsp water (double for 4 portions) and S&P, 6 min., until partially cooked.
Mise en place
- Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Pick the tarragon leaves off the stems.
- In a medium bowl, make the broth by combining the demi-glace, mustard, garlic, 1 cup water (double for 4 portions) and S&P.
- Pat the cod dry; season with S&P.
Finish the potatoes & make the skillet
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the potatoes and sauté, 5 to 7 min., until beginning to brown.
- Add the asparagus, edamame and 2 tbsp butter (double for 4 portions).
- Sauté, 1 to 2 min., until almost tender.
- Add the broth; bring to a boil. Reduce to medium and add the cod.
- Cover and simmer, 5 to 7 min., until the cod* is cooked through and the vegetables are tender.
Plate your dish
- Divide the skillet between your plates.
- Garnish with the tarragon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
