Za’atar-Spiced Cod & Olive Dressing with Harissa Kale & Chickpeas

Za’atar-Spiced Cod & Olive Dressing

with Harissa Kale & Chickpeas

30 MIN
5 SmartPoints®
2 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

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

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Za’atar-Spiced Cod & Olive Dressing with Harissa Kale & Chickpeas
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
Prepare the ingredients:
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. 

Cook the vegetables:
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. 

Cook the fish & finish the vegetables:
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. 

Make the dressing & serve your dish:
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
Prepare the ingredients:
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. 

Cook the vegetables:
Cook the fish & finish the vegetables:
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!

Make the dressing & serve your dish:
Browse Steps
1 of 4