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French Recipes
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
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Cod

(ContainsFish/Poisson)

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

Dill

½ cup

White Quinoa

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories682 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate74 g
Sugar21 g
Dietary Fiber13 g
Protein40 g
Cholesterol99 mg
Sodium664 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Medium Pot
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Fluff the quinoa with a fork and divide between plates. Top with the fish and veggies. Spoon the orange sauce over the fish.