The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Poached Cod
Per Serving
5 oz Alaskan cod
75 g veggies (zucchini, eggplant, onions tossed in a little oil)
1/2 c couscous- use 1c of water per serving
1 c poaching liquid (tomatoes, white wine, fines herbes, garlic, bay leaf, salt, and pepper)
Equipment needed: 1 lidded pot for couscous- 1 c. of water per serving of couscous, 1 lidded pan for fish
Start heating up your fish pan. When hot, add the veggies.
Once the liquid is in the pan, place the fish in the center of the pan.
Once your water has reached a full boil, add the couscous.
About halfway through the fish cooking time, flip it over so that the fish can cook evenly. Return the lid and let it finish cooking.
Plate up the couscous. Top with the fish and veggies.
Sautee for 3-5 minutes (depending on how many servings you have)
Turn on the water for your couscous so it can begin to boil. After 5 minutes, remove veggies from the heat and add the poaching liquid. You want to remove from the heat so that the liquid doesn't splatter as soon as it hits the hot pan.
Cover and set a timer for 5-7 minutes (again, it depends on how many servings you have)
Cover and let it sit for 5 minutes, off of the heat.
After your couscous has cooked for 5 minutes, remove the lid and fluff with a fork, spoon, or spatula.
From start to finish this dinner takes less than 15 minutes. Drizzle any leftover poaching liquid over top of the entree. Enjoy.
