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Seared Cod & Olive Tapenade
with Kale & Brown Rice
40 minWellness at Blue Apron
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2 Servings
- Est. 680 Cals/serving
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The star of this sophisticated dish is our easy tapenade: a Provençal favorite made from olives. The robust flavor is a perfect partner for our simple seared cod, also served with hearty brown rice tossed with sautéed white beans and kale.
Get Cooking
fresh
ingredients
Title
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1 10 1/4-Ounce Cod Fillet
- ½ cup Brown Rice
- 1 7.75-Ounce Can Cannellini Beans
- 1 bunch Kale
- 2 cloves Garlic
- 1 oz Pitted Niçoise Olives
- 2 Tbsps Verjus Rouge
- 1 Shallot
- 1 Tbsp Dijon Mustard
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1 tsp Whole Dried Oregano
- ¼ tsp Crushed Red Pepper Flakes
- 2 Tbsps Vegetable Demi-Glace
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Heat a small pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves. Drain and rinse the beans. Finely chop the olives. Peel and finely chop the shallot. Reserving half the chopped shallot, place the remaining chopped shallot in a medium bowl. Top with half the verjus; season with salt and pepper. Set aside to marinate at least 10 minutes.
3
Cook the kale & beans:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and remaining chopped shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the chopped kale, beans, demi-glace, remaining verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and most of the liquid has cooked off. Transfer to the pot of cooked rice; drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board and cut into two equal-sized pieces. Season with salt and pepper on both sides. In the same pan, 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 browned and cooked through. Turn off the heat.
5
Make the tapenade & serve your dish:
While the fish cooks, to the bowl of marinated shallot, add the chopped olives, oregano, half the mustard (you will have extra mustard), and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the cooked rice, kale, and beans. Top the fish with the tapenade. Enjoy!
1
Cook the rice:
Heat a small pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves. Drain and rinse the beans. Finely chop the olives. Peel and finely chop the shallot. Reserving half the chopped shallot, place the remaining chopped shallot in a medium bowl. Top with half the verjus; season with salt and pepper. Set aside to marinate at least 10 minutes.
3
Cook the kale & beans:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and remaining chopped shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the chopped kale, beans, demi-glace, remaining verjus (carefully, as the liquid may splatter), 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and most of the liquid has cooked off. Transfer to the pot of cooked rice; drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
4
Cook the fish:
Pat the fish dry with paper towels. Transfer to a cutting board and cut into two equal-sized pieces. Season with salt and pepper on both sides. In the same pan, 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 browned and cooked through. Turn off the heat.
5
Make the tapenade & serve your dish:
While the fish cooks, to the bowl of marinated shallot, add the chopped olives, oregano, half the mustard (you will have extra mustard), and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish with the cooked rice, kale, and beans. Top the fish with the tapenade. Enjoy!
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