Past Recipes
Pine Nut-Crusted Cod

Pine Nut-Crusted Cod with Kale, Roasted Potatoes, and Cherry Tomato Sauce

See upcoming menus

Get weekly recipes and ingredients delivered.

Tender, buttery fish with a crispy, crunchy coating? Yes, please! Instead of the usual breadcrumb topping, Chef Andrea’s Italian twist incorporates crushed pine nuts to lend crunch and delicate flavor to cod, braised in a bright cherry tomato sauce. The result: A certain restaurant-quality sophistication that we don’t mind busting out to impress friends and family...
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • aluminum tin
    • 1
    • aluminum tin
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise
  • 14-ounce can cherry tomatoes
    • 1
    • 14-ounce can cherry tomatoes
  • basil
    • 1/8 ounce
    • basil
  • grated Parmesan cheese
    • 2 tablespoons
    • grated Parmesan cheese
  • yellow onion
    • 1
    • yellow onion
  • pine nuts
    • 1/4 cup
    • pine nuts
  • garlic
    • 2 cloves
    • garlic
  • sugar
    • 1/2 teaspoon
    • sugar
  • cod
    • 12 ounces
    • cod
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Trim and discard kale stems, then thinly slice leaves crosswise. Halve potatoes lengthwise, then cut crosswise into 1-inch pieces. Roughly chop basil leaves, discarding stems. Peel onion and mince. Mince garlic. Roughly chop pine nuts.

  2. Roast Potatoes

    Roast Potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast, flipping halfway through, until tender and golden brown, about 20 minutes total. Set aside.

  3. Make Cherry Tomato Sauce

    Make Cherry Tomato Sauce

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add onion and sauté until soft, 5 minutes. Add half of garlic and cook until fragrant, 1 minute. Stir in tomatoes and their juices and sugar. Increase heat to high and bring to a boil, then reduce to medium. Simmer, breaking up tomatoes, until very tender, about 5 minutes more. Stir in half of basil, ½ teaspoon salt and pepper as desired. Remove from heat.

  4. Make Pine Nut Crust

    Make Pine Nut Crust

    While sauce simmers, in a small bowl, stir together mayonnaise, pine nuts, remaining basil, remaining garlic, and half of Parmesan until combined. Season with ⅛ teaspoon salt and pepper as desired, and set aside.

  5. Bake Cod

    Bake Cod

    Spoon ⅔ of tomato sauce into bottom of aluminum tin, leaving remainder behind in pan, off heat. Pat cod dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Place cod in tin, rounded-side up, and nestle into sauce. Spread pine nut crust over tops of fish, dividing evenly. Bake until crust is golden brown and fish is cooked through and opaque, 15-18 minutes.

  6. Cook Kale and Plate Cod

    Cook Kale and Plate Cod

    While cod bakes, return pan with remaining tomato sauce to medium-high heat. Add kale to pan and season with ¼ teaspoon salt and pepper as desired. Cook, stirring, until kale is wilted, 2-3 minutes. Stir in roasted potatoes and remaining Parmesan and cook until flavors are melded, 1 minute more. Serve with pine nut-crusted cod and enjoy!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.