Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Cod en Papillote with Marinated Vegetable Salad https://www.metro.ca/userfiles/image/recipes/null PT10M PT16M PT26M
Place carrot, radish and cauliflower in a Mason jar. Set aside.In a small saucepan, combine garlic, sugar, salt, pickling spices, rice vinegar, sambal oelek, and water.Bring to a boil and pour over vegetables. Add oil, stir well, cover and let cool completely.In another saucepan, combine broth, 1 Tbsp. butter and a pinch of salt.Bring to a boil.Add couscous and cook for 7–8 minutes. Drain and set aside.While marinating vegetables and waiting for couscous to cook, melt leftover butter in a large skillet over medium-high heat.Sear cod fillets for 3–4 minutes on each side.Baste occasionally with butter while cooking.Serve fillet over couscous.Garnish with marinated vegetable salad.
4
0 0 0 0
2 carrot, thinly sliced 4 radish, thinly sliced 1 1/2 cup (375 mL) cauliflower, cut into florets 2 clove garlic, minced 2 Tbsp. (30 mL) brown sugar 1 Tbsp. (15 mL) sea salt 1 Tbsp. (15 mL) pickling spices 1/3 cup (85 mL) rice vinegar 1 tsp. (5 mL) sambal oelek or a pinch of crushed peppers 2 cups (500 mL) water 3 Tbsp. (45 mL) oil 4 cups (1 L) chicken broth or vegetable broth 3 Tbsp. (45 mL) butter a pinch of salt 1 cup (250 mL) Israeli couscous 4x125 g cod fillet

Cod en Papillote with Marinated Vegetable Salad

Rate this recipe
0 Vote
4
servings
0:10
Preparation
0:16
COOKING
0:26
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    carrot, thinly sliced
    You might like:

    Flyer Deals  (2)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    ORGANIC CARROTS

    ORGANIC CARROTS

    $3.49 ea.

    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 4
    radish, thinly sliced
  • 1 1/2 cup
    (375 mL)
    cauliflower, cut into florets
    You might like:

    Flyer Deal  (1)
    CAULIFLOWER

    CAULIFLOWER

    $3.99 ea.

    PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 2
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    sea salt
  • 1 Tbsp.
    (15 mL)
    pickling spices
  • 1/3 cup
    (85 mL)
    rice vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    sambal oelek or a pinch of crushed peppers
    You might like:

    Flyer Deal  (1)
    OCEAN SPRAY CRANBERRY SAUCE

    OCEAN SPRAY CRANBERRY SAUCE

    2 for $5.00

    348 ml SELECTED VARIETIES


  • 2 cups
    (500 mL)
    water
  • 3 Tbsp.
    (45 mL)
    oil
  • 4 cups
    (1 L)
    chicken broth or vegetable broth
  • 3 Tbsp.
    (45 mL)
    butter

  • a pinch of salt
  • 1 cup
    (250 mL)
    Israeli couscous
  • 4x125 g
    cod fillet
Imprimer ma sélection

Preparation

Place carrot, radish and cauliflower in a Mason jar. Set aside.

In a small saucepan, combine garlic, sugar, salt, pickling spices, rice vinegar, sambal oelek, and water.

Bring to a boil and pour over vegetables. Add oil, stir well, cover and let cool completely.

In another saucepan, combine broth, 1 Tbsp. butter and a pinch of salt.

Bring to a boil.

Add couscous and cook for 7–8 minutes. Drain and set aside.

While marinating vegetables and waiting for couscous to cook, melt leftover butter in a large skillet over medium-high heat.

Sear cod fillets for 3–4 minutes on each side.

Baste occasionally with butter while cooking.

Serve fillet over couscous.

Garnish with marinated vegetable salad.

Source : Trois fois par jour

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.