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Zesty Cod en Papillote
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Zesty Cod en Papillote

Zesty Cod en Papillote

with Toasted Moroccan Couscous

Unwrapping this package of delicious cod and fragrant orange couscous topped with almonds will make your kitchen smell as good as you’ll feel after digging in. We’re betting this will become your new favourite way to cook fish.

Eat First
Tree nuts

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

Preparation Time30 minutes


serving amount

285 g


(Contains Fish)

113 g


(Contains Wheat)

56 g

Red Onion

10 g


1 unit

Red Bell Pepper

1 tbsp

Moroccan Spice Blend

1 unit

Chili Pepper

1 unit


14 g


28 g

Almonds, sliced

(Contains Tree nuts)

Not included in your delivery




Nutrition Values

Energy (kJ)2218 kJ
Calories530 kcal
Fat12 g
Saturated Fat1 g
Carbohydrate39 g
Sugar15 g
Dietary Fiber18 g
Protein39 g
Cholesterol61 mg
Sodium137 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Parchment Paper



Preheat the oven to 400°F (to bake the fish.) Start prepping when the oven comes up to temperature!

Finely chop the chili

Prep: Wash and dry all produce. Mince or grate the garlic. Core, then thinly slice the red pepper. Finely chop the chili, removing the seeds if you prefer less heat (if using.) Zest, then juice the orange. Roughly chop the parsley.

Marinate the fish

Prep the fish: In a medium bowl, mix the orange juice, half the orange zest, half the garlic and half the spice blend. Pat the fish fillets dry with paper towels, then add to the marinade. Use your hands to rub the marinade into the flesh.


Prepare your ‘papillotes’: Prepare two 12×12-in. sheets of parchment and foil (double for 4 people) on your counter. Place the parchment on top of the foil. Lay a fillet in the middle of each piece of parchment. Drizzle each with 2 tbsp marinade. Sprinkle with as much chili as you would like (be careful - it's spicy!) Pull the edges up over the fish and fold together multiple times to seal. Twist the ends (it should look like a giant candy!) Arrange packets on a baking sheet. Bake in the centre of the oven until the fish is cooked through, 15-17 min.


Make the couscous: Meanwhile, heat a medium pot over medium heat. Add a drizzle of oil, then the onion, bell pepper, couscous and remaining garlic. Cook, stirring occasionally, until onion softens, 4-5 min. Add 3/4 cups water (double for 4 people) and remaining spice blend. Season with salt. Bring up to a boil, then remove from the heat and cover with a lid. Let stand for 5 min.


Finish and serve: Open each papillote and place on plates. Sprinkle with almonds and parsley. Serve the Moroccan couscous on the side. Enjoy!

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