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Za’atar-Spiced Cod & Olive Dressing
with Harissa Kale & Chickpeas
30 min 5 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 480 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this Middle Eastern-inspired dish, flaky cod is coated with herby za’atar, then steamed over a bed of sautéed kale and chickpeas. We’re topping it all with a sweet, tangy, and slightly spicy dressing made with olives, fresh lemon juice, honey, and a pinch of crushed red pepper.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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2 Cod Fillets
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1 15.5-Ounce Can Chickpeas
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1 Lemon
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2 cloves Garlic
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1 Tbsp Red Harissa Paste
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1 Tbsp Honey
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1 oz Castelvetrano Olives
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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1 bunch Kale
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chickpeas. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the chopped kale, harissa paste, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted and most of the water has cooked off. Taste, then season with salt and pepper if desired.
3
Cook the fish & finish the vegetables:
While the vegetables cook, pat the fish dry with paper towels; season on both sides with the za’atar. Top the vegetables with the seasoned fish. Add 1/4 cup of water to the vegetables and loosely cover the pan with foil. Cook, without stirring, 8 to 10 minutes, or until the fish is opaque and cooked through. Turn off the heat.
4
Make the dressing & serve your dish:
While the fish cooks, to the bowl of lemon juice, add the honey (kneading the packet before opening), chopped olives, 1 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked vegetables and fish topped with the dressing. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chickpeas. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the chopped kale, harissa paste, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted and most of the water has cooked off. Taste, then season with salt and pepper if desired.
3
Cook the fish & finish the vegetables:
While the vegetables cook, pat the fish dry with paper towels; season on both sides with the za’atar. Top the vegetables with the seasoned fish. Add 1/4 cup of water to the vegetables and loosely cover the pan with foil. Cook, without stirring, 8 to 10 minutes, or until the fish is opaque and cooked through. Turn off the heat.
4
Make the dressing & serve your dish:
While the fish cooks, to the bowl of lemon juice, add the honey (kneading the packet before opening), chopped olives, 1 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked vegetables and fish topped with the dressing. Enjoy!
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