Seared Cod & Olive Tapenade with Kale & Brown Rice

Seared Cod & Olive Tapenade

with Kale & Brown Rice

40 MIN
2 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.
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.
15 Minute Meals
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

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
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.

Prepare the ingredients:
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.

Cook the kale & beans:
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.

Cook the fish:
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.

Make the tapenade & serve your dish:
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!

Tips from Home Chefs

Cook the rice:
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.

Prepare the ingredients:
Cook the kale & beans:
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.

Cook the fish:
Make the tapenade & serve your dish:
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!

Browse Steps
1 of 5