Fish in Genoise Orange Sauce
with Roasted Beets and Green Beans in an Almond Vinaigrette
Cod and orange are a match made in France! The buttery orange and dill sauce brings out the flavour in the cod and pairs perfectly with roasted beets. You'll be transported to a bistro in Paris after your first bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Cod
(Contains: Fish)
56 g
Red Onion, sliced
170 unit
Green Beans, trimmed
250 g
Pre-Cooked Beets
1 unit
Orange
28 g
Almonds, sliced
(Contains: Tree nuts)
10 g
Dill
½ cup
White Quinoa
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the beets). Start prepping when the oven comes up to temperature! In step 1, we suggest cutting the beets on a large plate and to wear kitchen gloves to avoid stained hands! Wash and dry all produce.* Zest half the orange (1 orange for 4ppl), then juice the whole orange into a small bowl (2 oranges for 4ppl). Quarter the beets. On a baking sheet, toss the beets and the orange zest with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the beets are heated through, 12-13 min.
Meanwhile, in a medium pot, bring the broth concentrate(s) and 1 cup water (double for 4 ppl) to a boil. Cut the green beans in half. Chop 2 tbsp dill (double for 4 ppl). Add the quinoa to the boiling water and reduce the heat to low. Cover and cook, until the quinoa is tender and all the water has been absorbed, 12-15 min.
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans and onions. Season with salt and pepper. Cook, stirring often, until the veggies start to soften, 3 min. Add the almonds. Cook, stirring often, until almonds are golden-brown, 2-3 min. Transfer to a plate and cover to keep warm. Set aside.
Pat the cod dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle oil, then the cod. Pan-fry until golden-brown and cooked through, 3-4 min per side. Transfer the cod to a plate and cover to keep warm. Set aside.
Add 2 tbsp butter (double for 4 ppl), orange juice and dill to the pan. Cook, stirring together, until the butter melts and the sauce is fragrant, 1-2 min.
Fluff the quinoa with a fork and divide between plates. Top with the fish and veggies. Spoon the orange sauce over the fish.
