Cod and Tomatillo Salsa

Cod and Tomatillo SalsaThis post is brought to you by Blue Apron.

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Cod and Tomatillo Salsa
I absolutely loved the Cod & Tomatillo Salsa. Everything arrived packed and ready for me to cook. There’s a recipe card with step by step instructions and photographs making it easy for a novice or a seasoned home cook. Food is better when you start from scratch. What are you waiting for? Why not give Blue Apron a try. I think you might be pleasantly surprised.





Disclaimer: This post is sponsored by Blue Apron.  I was compensated for my time. Opinions are my own. Always have been. Always will be. Recipe provided courtesy of Blue Apron.

Cod and Tomatilo Salsa

Prep Time 15:00
Cook Time 25-35 minutes
Total Time 15:00
Serves 2


  • 6 ounces tomatillos - halved
  • 4 tablespoons olive oil
  • kosher salt/black pepper
  • 1 sweet potato - peeled, diced
  • 1 summer squash - diced
  • 2 cloves garlic - minced
  • 2 scallions - sliced thinly and separated
  • 2 tablespoons roasted pepitas
  • 1/2 cup sour cream
  • 1 lime - halved
  • 2 cod fillets
  • 1 bunh cilantro -chopped
  • 1 ounce sliced pickled jalapeno pepper


Preheat oven to 475 degrees.

Line a sheet pan with aluminum foil. Place tomatillos on prepared sheet. Drizzle with olive oil and season with salt and pepper. Turn to coat. Roast 12-14 minutes OR until lightly brown and softened.

In a large nonstick pan, heat 1 tablespoon olive oil on medium-high until hot Add sweet potato in a single even layer. Cook 2-3 minutes OR until lightly browned. Season with salt/pepper. Continue to cook, stirring occasionally 2-3 minutes until slightly softened.  Add squash, cook 2-3 minutes until lightly browned. Add garlic,  and white part of scallions. Cook 2-3 minutes or until softened. Remove pan from heat. Stir in pepitas and season with salt/pepper. Divide hash mixture between two dishes. Set aside and keep warm.

In a small bowl combine: sour cream, juice of half lime, green portion of scallions, 1 tablespoon of water, drizzle of olive oil. Season with salt/pepper. Mix to combine. Set aside.

Pat cod fillets dry. Season with salt/pepper. Wipe out hash pan. Heat 1 tablespoon olive oil on medium until hot. Add cod and cook 4-5 minutes per side or until lightly browned and cooked through. Turn off heat. Place cod on top of hash.

WHILE cod is cooking, into a small bowl add tomatillos, half cilantro, juice of half lime, and jalapeno and salt/pepper to taste. Stir to combine.

Top cod with remaining cilantro and as much of salsa as you prefer. Serve with lime sour cream on side.


Recipe Notes

0.0 rating


  1. 1

    I most definitely need to try this for dinner next week!

  2. 2

    Looks delicious! Can’t wait to try them!

  3. 3

    We love fish tacos, so this recipe is right up my alley! That salsa sounds amazing!

  4. 4

    I have tried Blue Apron before & was very pleased with their service! 🙂 Everything was so fresh & the meals were delicious.

  5. 5

    My husband would love this! Thanks for sharing!

  6. 6

    I bet this is perfect for busy nights when there isn’t much time to cook.

  7. 7

    This looks yummy! Love a good cod dish!

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