Crispy Cod & Roasted Corn on the Cob with Mashed Purple Potatoes, Marinated Cucumbers & Basil Butter

Crispy Cod & Roasted Corn on the Cob

with Mashed Purple Potatoes, Marinated Cucumbers & Basil Butter

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs, garnishes aren’t just for decoration. In this warm-weather recipe, we’re elevating some everyday favorites with a pair of garnishes that pack serious punch. First, we’re marinating crunchy slices of cucumber in a bit of vinegar and garlic to top crisp, golden-brown cod. Then, we’re mixing butter with fresh basil and using it to adorn two delicious sides: stunning mashed purple potatoes and corn on the cob, roasted with a little garlic.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the cucumbers:

1 Prepare the ingredients & marinate the cucumbers:


Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Large dice the potatoes. Remove and discard the corn husks and silks; halve the cobs. Pick the basil off the stems; discard the stems. Thinly slice the cucumbers into rounds; place in a bowl with the vinegar and half the garlic paste. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally.

Cook & mash the potatoes:

2 Cook & mash the potatoes:


Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in ¼ of the butter and 1 tablespoon of olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Roast the corn:

3 Roast the corn:


While the potatoes cook, place the corn on a large piece of foil; rub with the remaining garlic paste. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Toss to coat. Tightly wrap the foil around the seasoned corn to completely seal; carefully place directly onto the oven rack. Roast 14 to 16 minutes, or until tender. Carefully remove from the oven; transfer to a plate.

Bread the cod:

4 Bread the cod:


While the corn roasts, crack the egg into a medium bowl; beat until smooth. Place the flour and breadcrumbs in 2 large bowls. Pat the cod dry with paper towels; season both sides with salt and pepper. Working 1 fillet at a time, thoroughly coat the cod in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Cook the cod:

5 Cook the cod:


While the corn continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded cod. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the basil butter & plate your dish:

6 Make the basil butter & plate your dish:


In a bowl, combine the remaining butter and basil (tearing just before adding). Using a fork, mash and stir until well combined; season with salt and pepper to taste. Carefully unwrap the roasted corn. Divide the cooked cod, mashed potatoes and corn between 4 plates. Drain the marinated cucumbers. Top the cod with some of the cucumbers (you may have extra). Garnish the potatoes and corn with the basil butter. Serve with any remaining marinated cucumbers on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the cucumbers:


Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the butter from the refrigerator to soften. Heat a medium pot of salted water to boiling on high. Peel and finely chop the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Large dice the potatoes. Remove and discard the corn husks and silks; halve the cobs. Pick the basil off the stems; discard the stems. Thinly slice the cucumbers into rounds; place in a bowl with the vinegar and half the garlic paste. Season with salt and pepper to taste. Set aside to marinate, stirring occasionally.

2 Cook & mash the potatoes:


Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in ¼ of the butter and 1 tablespoon of olive oil. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:

Roast the corn:

3 Roast the corn:


While the potatoes cook, place the corn on a large piece of foil; rub with the remaining garlic paste. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Toss to coat. Tightly wrap the foil around the seasoned corn to completely seal; carefully place directly onto the oven rack. Roast 14 to 16 minutes, or until tender. Carefully remove from the oven; transfer to a plate.

4 Bread the cod:


While the corn roasts, crack the egg into a medium bowl; beat until smooth. Place the flour and breadcrumbs in 2 large bowls. Pat the cod dry with paper towels; season both sides with salt and pepper. Working 1 fillet at a time, thoroughly coat the cod in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

Bread the cod:

Cook the cod:

5 Cook the cod:


While the corn continues to roast, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded cod. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Make the basil butter & plate your dish:


In a bowl, combine the remaining butter and basil (tearing just before adding). Using a fork, mash and stir until well combined; season with salt and pepper to taste. Carefully unwrap the roasted corn. Divide the cooked cod, mashed potatoes and corn between 4 plates. Drain the marinated cucumbers. Top the cod with some of the cucumbers (you may have extra). Garnish the potatoes and corn with the basil butter. Serve with any remaining marinated cucumbers on the side. Enjoy!

Make the basil butter & plate your dish:

Browse Steps
1 of 6