We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Za’atar-Spiced Cod & Olive Dressing
with Harissa Kale & Chickpeas
30 min 5 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
-
2 Servings
- Est. 480 Cals/serving
-
View All
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
-
2 Cod Fillets
-
1 15.5-Ounce Can Chickpeas
-
1 Lemon
-
2 cloves Garlic
-
1 Tbsp Red Harissa Paste
-
1 Tbsp Honey
-
1 oz Castelvetrano Olives
-
¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
-
1 bunch Kale
tried-and-true
kitchen tools
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!
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