Fish in Genoise Orange Sauce

Fish in Genoise Orange Sauce

with Roasted Beets and Green Beans in an Almond Vinaigrette

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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!

Tags:Eat First
Allergens:Fish/PoissonTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



56 g

Red Onion, sliced

170 unit

Green Beans, trimmed

250 g

Pre-Cooked Beets

1 unit

Navel Orange

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

10 g


½ cup

White Quinoa

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp



Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories682 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate74 g
Sugar21 g
Dietary Fiber13 g
Protein40 g
Cholesterol99 mg
Sodium664 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.