Tomato-Braised Cod & Fettuccine with Spinach & Capers

Tomato-Braised Cod & Fettuccine

with Spinach & Capers

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs, in this satisfying recipe, we’re celebrating Mediterranean-style cooking. First, we’re making a rich tomato sauce with briny capers, warming turmeric and Herbes de Provence—a Southern French blend of dried herbs, traditionally including marjoram, rosemary and thyme. Then, we’re using that vibrant sauce to braise fillets of cod, a popular white fish in Mediterranean diets. Tossed with hearty fettuccine, this dish is an exciting way to enjoy the sea’s bounty.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    575 Cals (est.)
fresh
ingredients
Tomato-Braised Cod & Fettuccine with Spinach & Capers
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
Cook the pasta:
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta, gently stirring to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Roughly chop the capers. Finely chop the parsley leaves and stems.

Cook & drain the spinach:
3 Cook & drain the spinach:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Rinse and wipe out the pot.

Start the sauce:
4 Start the sauce:

In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes, capers, drained spinach and reserved pasta cooking water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid has thickened slightly.

Add & flake the cod:
5 Add & flake the cod:

While the sauce simmers, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Add the seasoned fillets to the pot of sauce. Cook, stirring occasionally to coat the cod, 6 to 8 minutes, or until the fillets are opaque and cooked through. Remove from heat. Without removing the cod from the pot, using 2 forks, carefully flake the cooked fillets into bite-sized pieces. Stir to combine; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Stir the cooked pasta and butter into the pot of sauce and flaked cod. Return to heat and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide between 4 dishes. Garnish with the parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

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
1 Cook the pasta:

Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta, gently stirring to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the garlic. Roughly chop the capers. Finely chop the parsley leaves and stems.

3 Cook & drain the spinach:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Rinse and wipe out the pot.

4 Start the sauce:

In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the crushed tomatoes, capers, drained spinach and reserved pasta cooking water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the liquid has thickened slightly.

Start the sauce:
Add & flake the cod:
5 Add & flake the cod:

While the sauce simmers, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Add the seasoned fillets to the pot of sauce. Cook, stirring occasionally to coat the cod, 6 to 8 minutes, or until the fillets are opaque and cooked through. Remove from heat. Without removing the cod from the pot, using 2 forks, carefully flake the cooked fillets into bite-sized pieces. Stir to combine; season with salt and pepper to taste.

6 Finish & serve your dish:

Stir the cooked pasta and butter into the pot of sauce and flaked cod. Return to heat and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide between 4 dishes. Garnish with the parsley. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6