Light, buttery cod is the ideal fish to soak up all the flavors of Chef Einat's spicy Moroccan tomato sauce. The delicate fish sits on a bed of bright, turmeric-infused couscous with spiced, marinated chickpeas to add the perfect pop of warm spices and hearty texture. A squeeze of lemon and sprinkle of scallions brighten up the entire dish, which will delight your palate!
Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" inYiddish) is the James Beard nominated chef and owner of Balaboosta, the fine diningMiddle Eastern & Israeli restaurant and the beloved fast casual falafel chain, Taïm.
Admony is a pillar of the international Israeli cooking community. Her food tells anintricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to workin kitchens, and eventually landing in New York City as an ambitious young chef. After15+ years leading the New York culinary scene and establishing multiple restaurants,Admony continues to innovate and inspire with elevated yet comforting homestylecooking from her childhood.
Admony is a double-time champion and competitor of Food Network’s Chopped andThrowdown! with Bobby Flay. She has been featured by The New York Times, BonAppetit, HuffPost, Forbes, among many others. Admony has authored two cookbookswith Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient ofthe Great Immigrants award from Carnegie Corporation of New York for exemplarycontributions to American life.
Outside of leading several expanding food businesses, Admony can be found at homein Brooklyn or at her country house in the Hudson Valley, cooking for her two children,Liam and Mika, her husband and business partner, Stefan Nafziger, and a steadystream of dinner party guests.
love these flavor combos
Erin · 01/25/23
Not spicy at all, but still good.
Matthew · 01/19/23
It was hearty with a good amount of spice.
Claudia · 01/18/23
the fish was fresh tasting and moist. the sauce on top was so tasty and I loved the couscous so much!
Kate · 01/16/23
FYI the skin is there under all the sauce so peel that off without losing the flavorful sauce.
Heather · 12/20/22
Great fish -- not fishy at all, and loved the mix of flavors in the dish
Adam · 08/18/22
Spicy, healthy - lots of tomatoes
Steve · 08/18/22
Great meal, tasty will get it again.
Jeannette · 08/17/22
Acidity Regulator, Barramundi, Bay Leaf, Canola Oil, Caraway, Cherry Tomatoes, Cilantro, Citric Acid, Coriander, Corn, Couscous, Cumin, Durum Wheat Semolina, Extra Virgin Olive Oil, Flavouring, Garlic, Ground Caraway, Ground Cumin, Harissa, Jalapeno, Kosher Salt, Lemon Juice, Modified Corn Starch, Paprika, Rehydrated Chili , Salt, San Marzano Tomatoes, Scallions, Soybean Oil, Spices, Starch, Sunflower Oil, Sweet Paprika, Sweet Smoked Paprika, Tomato, Tomato Juice, Tomato Paste, Tomatoes, Turmeric Powder, Water
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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