Tomatillo Cod Fish Bowl
Chef Maribel shares her favorite weeknight staple meal, starring flaky, tender cod (bacalao) cooked in a mild tomatillo sauce. The bowl also features Chef's creamy black beans, aromatic jasmine rice with peas and carrots, crispy roasted Brussels sprouts, and a garnish of roasted red bell peppers. A side of extra tomatillo sauce to bring the whole bowl together in a flavor-packed harmony.
Nutritional facts
Protein
31g
Carbs
60g
Calories
460
Fat
11g
Ingredients
Butter, Extra Virgin Olive Oil, Canned Black Beans, Oregano, Red Onion, Cod, Canned Roasted Red Peppers, Rosemary, Serrano Peppers, Black Pepper, Cilantro, Garlic, Brussel Sprouts, Sugar, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Grapeseed Oil, Thyme, Tomatillo, Canola Oil
Reviews
4.1
Based on 255 reviews
good but a bit more cod less rice?
Rachel · 05/07/25
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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