Wild Cod Over Creamy Squash Nests
WITH WILD COD BUTTER & HERB
While these creamy, lemony squash nests could serve as a base for almost any protein; they are particularly satisfying with our Wild Cod Butter & Herb and blistered cherry tomatoes. Serve alongside your favorite rice dish for a lovely spring meal.
COOK FISH: Cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we used the baking method).
PREP AND COOK SQUASH: Bring a medium pot filled with salted water to a boil. Cut off ends of squash and discard. Grate squash using the large hole side of a box grater.
Add squash to the boiling water and cook for 1 minute. Turn off heat and drain squash very well (push the squash in the colander with the back of a spatula to press out all of the water).
Return squash to the still-warm pan and add goat cheese, lemon zest, and lemon juice. Stir once and cover. Let the covered pot sit for 2 minutes (don’t peek). Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and the dill. Stir until all of the goat cheese has melted and the mixture is creamy. Cover and set aside.
BLISTER TOMATOES: In a medium sauté pan over medium heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the tomatoes, ¼ teaspoon salt, and a pinch of pepper. Cook, moving around the pan, just until the tomatoes begin to blister (1-2 minutes). Remove from heat.
TO SERVE: Divide zucchini between two bowls, top with blistered tomatoes and cod. Garnish with pan juices and sprigs of dill.
PRO TIP: Yellow squash makes a great substitute for the zucchini.
- 2 Morey’s Wild Cod Butter & Herb fillets
- 2 medium zucchini squash
- Zest and juice from 1 lemon
- 4 ounces goat cheese
- 1 Tbsp. chopped dill, plus more for garnish
- 1 1/2 cups cherry tomatoes
- 2 Tbsp. olive oil
- Kosher salt
- Coarsely ground black pepper
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