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Middle Eastern Spiced Cod

with Brown Rice, Dates, & Lemon-Yogurt Sauce

Mediterranean Diet
  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Some of the season’s first juicy tomatoes make their appearance in the hearty brown rice side for our flaky cod, which gets heady, fragrant flavor from ras el hanout—a popular blend of spices that often features turmeric, cumin, cinnamon, and more.

Get Cooking
Middle Eastern Spiced Cod with Brown Rice, Dates,  & Lemon-Yogurt Sauce
  • 2 Cod Fillets
  • ½ cup Brown Rice
  • 4 oz Grape Or Cherry Tomatoes
  • 1 Zucchini
  • 6 Dried Medjool Dates
  • ½ cup Plain Greek Yogurt
  • 1 clove Garlic
  • 1 Lime
  • 1 Tbsp Ras El Hanout

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Small dice the zucchini. Zest the lemon to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the yellow rind, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pit and roughly chop the dates.  

Prepare the ingredients:
Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of seasoned tomatoes, add the diced zucchini, lemon zest, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Cook the fish:

While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish; loosely cover the pan with aluminum foil and cook 5 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

Cook the fish:
Make the yogurt sauce:
5 Make the yogurt sauce:

While the fish cooks, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. 

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the marinated vegetables (including any liquid from the bowl) and chopped dates. Drizzle with olive oil; stir to combine and season with salt and pepper to taste. Serve the cooked fish over the finished rice. Serve the yogurt sauce on the side. Enjoy!

Finish the rice & serve your dish: