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Italian-Style Crispy Cod
with Sautéed Vegetables & Grana Padano Cheese
30 min 6 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 350 Cals/serving
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For this bright dish, you’ll top flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then bake it in the oven to achieve a crispy, golden brown crust. A bed of sautéed tomatoes, green beans, and zucchini finished with a squeeze of lemon makes for a light, flavorful accompaniment.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
- 2 cloves Garlic
-
2 2 Cod Fillets
- 1 Zucchini
- 4 oz Grape Or Cherry Tomatoes
- 6 oz Green Beans
- 1 Lemon
-
0.7 oz Grana Padano Cheese
- ¼ cup Panko Breadcrumbs
- 1 Tbsp Dijon Mustard
- 2 Tbsps Vegetable Demi-Glace
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the breadcrumbs, garlic paste, half the grated cheese, the juice of 2 lemon wedges, Italian seasoning, and 2 teaspoons of olive oil. Season with salt and pepper.
2
Coat & bake the fish:
Line a sheet pan with foil. Lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Bake 9 to 11 minutes, or until the topping is browned and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven.
3
Cook the vegetables:
While the fish bakes, in a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the capers, halved tomatoes, chopped garlic, demi-glace, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
4
Serve your dish:
Serve the cooked vegetables topped with the baked fish. Garnish with the remaining grated cheese. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Grate the cheese on the small side of a box grater. Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the breadcrumbs, garlic paste, half the grated cheese, the juice of 2 lemon wedges, Italian seasoning, and 2 teaspoons of olive oil. Season with salt and pepper.
2
Coat & bake the fish:
Line a sheet pan with foil. Lightly oil the center of the foil with 1/2 teaspoon of olive oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the foil. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing to adhere). Bake 9 to 11 minutes, or until the topping is browned and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven.
3
Cook the vegetables:
While the fish bakes, in a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the capers, halved tomatoes, chopped garlic, demi-glace, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has cooked off. Turn off the heat. Stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
4
Serve your dish:
Serve the cooked vegetables topped with the baked fish. Garnish with the remaining grated cheese. Enjoy!
Tips from Home Chefs
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