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.

étiquettes:
À faire rapidement
Allergènes:
Poisson
Blé
Noix

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

quantité par portion

285 g

Morue

(Contient Poisson)

113 g

Couscous

(Contient Blé)

56 g

Oignon rouge

10 g

Ail

1 pièce(s)

Poivron rouge

1 cs

Mélange d’épices marocain

1 pièce(s)

Piment

1 pièce(s)

Orange

14 g

Persil

28 g

Amandes, tranchées

(Contient Noix)

Pas inclus dans votre livraison

pièce(s)

Huile*

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Informations nutritionnelles

Énergie (kJ)2218 kJ
Énergie (kcal)530 kcal
Graisses12 g
dont saturés1 g
Glucides39 g
dont sucres15 g
Fibres18 g
Protéines39 g
Cholestérol61 mg
Sel137 mg

Ustensiles

Bol
Papier aluminium
Plaque de cuisson
Papier sulfurisé

Instructions

1

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

Finely chop the chili
2

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
3

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.

4

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.

5

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.

6

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