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Tuscan-Spiced Cod

with Farro, Zucchini, & Pepper-Caper Mayo

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this flavorful dish, we’re baking our spiced cod along with nutty farro, tender zucchini, and slices of fresh lemon in foil packets, which allows all of the delicious flavors to meld. It’s all finished with an irresistible mayo made with briny capers and roasted red peppers.

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Tuscan-Spiced Cod with Farro, Zucchini, & Pepper-Caper Mayo
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Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.

Cook the zucchini:
3 Cook the zucchini:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Finish the farro:
4 Finish the farro:

Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.

Assemble the foil packets:
5 Assemble the foil packets:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

Bake the foil packets & serve your dish:
6 Bake the foil packets & serve your dish:

Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy!

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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!

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Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.

Prepare the ingredients:
Cook the zucchini:
3 Cook the zucchini:

While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Finish the farro:

Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.

Finish the farro:
Assemble the foil packets:
5 Assemble the foil packets:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.

6 Bake the foil packets & serve your dish:

Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy!

Bake the foil packets & serve your dish: