Foil Packet Cod with Farro, Zucchini, & Roasted Pepper-Caper Mayo

Foil Packet Cod

with Farro, Zucchini, & Roasted Pepper-Caper Mayo

45 MIN
10 SmartPoints®
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

In this sophisticated dish, flaky cod is elevated by a coating of warming Tuscan-inspired spices and a bed of nutty farro tossed with zucchini. It’s all oven-steamed under bright lemon slices, then finished with our irresistible red pepper-caper mayo.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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ingredients
Foil Packet Cod with Farro, Zucchini, & Roasted Pepper-Caper Mayo
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time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.

Cook the zucchini:
3 Cook the zucchini:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Finish the farro:
4 Finish the farro:

Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.

Assemble the foil packets:
5 Assemble the foil packets:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

 Bake the foil packets & serve your dish:
6 Bake the foil packets & serve your dish:

Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy! 

Tips from Home Chefs

Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.

Prepare the ingredients:
Cook the zucchini:
3 Cook the zucchini:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Finish the farro:

Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.

Finish the farro:
Assemble the foil packets:
5 Assemble the foil packets:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

6 Bake the foil packets & serve your dish:

Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy! 

 Bake the foil packets & serve your dish:
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