2 Cod Fillets
6 oz Tomatillos
2 Cloves Garlic
2 Scallions
1 Lime
1 medium Zucchini
1 Sweet Potato
1 bunch Cilantro
2 Tbsp Roasted Pepitas
1 oz Pickled Jalapeno Pepper
1/2 cup Sour Cream
Olive Oil

PREP TIME: 15 minutes
COOK TIME: 25-35 minutes
SERVINGS: 2
NUTRITION: 520 calories per serving
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1) Prepare the ingredients & make the lime sour cream:
- Preheat the oven to 475°F.
- Remove and discard any husks from the tomatillos.
- Wash and dry the fresh produce.
- Medium dice the sweet potato.
- Medium dice the squash.
- Peel and roughly chop the garlic.
- Roughly chop the cilantro leaves and stems.
- Quarter the lime.
- Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
- In a bowl, combine the sour cream, the juice of 2 lime wedges, the green tops of the scallions, 1 tablespoon of water, and a drizzle of olive oil. Season with salt and pepper to taste.
- Roughly chop the pepper.
- Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.
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2) Roast the tomatillos:
- Line a sheet pan with aluminum foil.
- Place the tomatillos on the prepared sheet pan.
- Drizzle with olive oil and season with salt and pepper.
- Turn to thoroughly coat.
- Roast 12 to 14 minutes, or until lightly browned and softened.
- Remove from the oven.
- Carefully transfer to a cutting board.
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3) Make the hash:
- While the tomatillos roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
- Add the sweet potato in a single, even layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened.
- Add the squash and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.
- Add the garlic and white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant.
- Turn off the heat.
- Stir in the pepitas.
- Season with salt and pepper to taste.
- Divide between 2 dishes and set aside in a warm place.
- Wipe out the pan.
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4) Cook the cod:
- Pat the cod fillets dry with paper towels; season with salt and pepper on both sides.
- In the same pan, heat 1 tablespoon of olive oil on medium-high until hot.
- Add the seasoned fillets and cook 4 to 5 minutes per side, or until lightly browned and cooked through.
- Turn off the heat.
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5) Make the salsa:
- While the cod cooks, when cool enough to handle, finely chop the roasted tomatillos.
- Transfer to a medium bowl.
- Add half the cilantro, the juice of the remaining lime wedges, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
- Stir to thoroughly combine.
- Season with salt and pepper to taste.
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6) Plate your dish:
- Top the dishes of hash with the cooked cod fillets.
- Top the hash with the as much of the salsa as you’d like (you may have extra).
- Garnish with the remaining cilantro.
- Serve with the lime sour cream on the side.

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- from BlueApron

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