IN THE KIT
2 ozZesty house blend
6 ozalmond crust blend
2 ozdill / lemon juice blend
4 ozbaby tomatoes
2 ozfresh parsley
2 ozfresh basil
1 ozred wine vinegar
Kitchen Items Needed
2 baking sheets
2 small bowls
Cutting board & knife
Brush or small spoon
Preheat oven to 425°F;
Line baking sheets with parchment/foil paper;
Remove parsley leaves from stem & roughly chop;
Remove basil leaves from stem & roughly chop;
Cut potatoes into 1-inch cubes;
Zest lemon. Cut into wedges.
Place potatoes on a lined baking sheet. Drizzle with olive oil & season with Zesty house blend & lemon zest. Toss together well & spread out evenly. Roast on the bottom rack for 20-25 minutes until fork tender.
Season each piece of the cod with salt & pepper. Place on second lined baking sheet.
Use a small brush or the back of a spoon, take out 1/3 of the yogurt provided & apply a thin layer over the fillets. Use your hands to apply the almond mixture over the tops of the fillets, pressing down lightly so the coating sticks.
Add tomatoes to a small bowl & toss with chopped basil, a drizzle of olive oil & a pinch of salt & pepper.
On the other side of the sheet pan with the cod, spread seasoned tomatoes out. Bake for 12-15 minutes, until fish flakes easily & tomatoes are blistered.
Add the remaining 2/3 of the yogurt to a small bowl. Add the lemon juice dill mixture. Season with a pinch of salt & stir to combine. Refrigerate until ready to use.
Place roasted tomatoes in a medium bowl & toss with red wine vinegar & let rest. Divide fish on plates & drizzle with yogurt sauce & garnish with chopped parsley & lemon wedge. Divide roast potatoes & roasted tomatoes and enjoy!