Protein Swap | Cod with Walnut-Raisin Agrodolce
over Zucchini-Studded Orzo
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
How to say sweet and sour in Italian? Agrodolce. Say it with plump raisins and cider vinegar, blended with toasted walnuts and fresh basil for a killer condiment. Spooned over flaky white fish, it channels the Sicilian coast in a few simple steps.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 2 Green zucchini
- 14g Basil
- 140g Orzo
- 30g Raisins
- 30ml Apple cider vinegar
- 25g Chopped walnuts
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cod • Sulphites • Walnuts • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
25 g
Saturated Fat
3 g
Sodium
850 mg
Total Carb
76 g
Sugars
17 g
Protein
37 g
Fibre
6 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Roast the zucchini
- Meanwhile, medium-dice the zucchini.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until browned and tender.
- Transfer to the pot of orzo.
Make the walnut-raisin agrodolce
- Meanwhile, pick the basil leaves off the stems; chop the leaves.
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a cutting board and reserve the pan. Once cool, chop.
- In a medium bowl, combine the walnuts, raisins, vinegar, basil, 1 tbsp oil (double for 4 portions) and S&P.
Cook the tilapia
- Pat the tilapia dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Plate your dish
- Divide the orzo between your plates.
- Top with the tilapia and spoon the walnut-raisin agrodolce over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
