Sicilian Cod and Arugula Salad

olive oil, shallots, tomato, cod, lemon-drizzled arugula

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 360 | Category: Low-Calorie, Paleo, Pescatarian | Allergens: Contains Fish (Cod) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


  • - Bowl
  • - Chef's Knife
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Saute Pan with Lid
  • - Spatula
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Arugula
  • - Cod
  • - Diced Shallots
  • - Dried Thyme
  • - Lemon
  • - Mixed Cherry Tomatoes
  • - Parsley

Wine Pairings by @grapefriend

They drink lots of light, peppery Vermentino in Sicily because it goes so well with the fresh white fish.

Beer Pairings

The piney notes of an American Pale Ale pair nicely with this Sicilian dish.

TK Table Talk:

How would you describe your style?

What To Do:

Hearty Sweet Potato Chili
 - Step 1

1. Cut tomatoes in half. Chop parsley (stems, too). Half lemon.

2. Start Sauce: In a sauté pan over medium heat, add 4 tablespoons olive oil, shallots, ½ teaspoon ONLY dried thyme (save the rest for another use) and ¼ teaspoon each salt and pepper. Sauté for 1 minute.

Hearty Sweet Potato Chili
 - Step 2

3. Finish Sauce: Add the juice from half a lemon, ½ cup water, tomatoes, all but 2 teaspoons parsley (save those for garnish) and a heavy pinch each of salt and pepper to the pan. Cook, stirring occasionally, until tomatoes are JUST beginning to wilt (about 3 minutes).

Hearty Sweet Potato Chili
 - Step 3

3. Cook Fish: Add the fish to the pan and spoon tomato sauce over. Reduce heat to medium-low. Cover pan and cook until fish is cooked through (about 5-7 minutes). Remove from heat while dressing greens.

Hearty Sweet Potato Chili
 - Step 4

4. Dress Greens: Right before serving, place arugula in a bowl and squeeze juice from remaining half lemon over along with 1 teaspoon olive oil and ¼ teaspoon each salt and pepper. Toss to coat.

To Serve: Divide fish between two bowls and ladle sauce over each. Top each fish with some of the arugula salad. Serve the remaining salad on the side.

Pro Tip:

Turn the water into wine! Replace the water in step 3 with white wine for added flavor.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.