Slide Meals

5-day slide meal plan · Protein: cod fillet

Days: 5
Protein: cod fillet
Budget:

$$$$-
Difficulty:

🍳🍳🍳–

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Dive into French bistro classics with cod fillet, butter, red wine, and thyme.

Slide Chain

• Day 1: Lemon Thyme Cod with Sautéed Mushrooms

• Day 2: Cod en Papillote with Herbed Vegetables

• Day 3: Pan-Seared Cod with Red Wine Reduction

• Day 4: Cod with Mustard Cream Sauce and Potatoes

• Day 5: Butter-Basted Cod with Capers and Baguette

• Combined Shopping List

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Day 1: Lemon Thyme Cod with Sautéed Mushrooms

Ingredients

Main

• 1.5 lbs cod fillet

• 2 tbsp butter

• 1 tbsp olive oil

• 2 shallots, chopped

• 2 garlic cloves, minced

• 1 bunch fresh thyme

• 1 lemon, juiced

• 1 lb mushrooms, sliced

• salt

• black pepper

Directions

1. Reserve 1 lb cod for tomorrow. Heat butter and olive oil in a pan.

2. Sauté shallots and garlic until fragrant.

3. Add mushrooms and cook until browned.

4. Add cod, thyme, lemon juice, salt, and pepper. Cook until cod is opaque.

Cook’s Notes:

Reserve uncooked cod for Day 2.

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Day 2: Cod en Papillote with Herbed Vegetables

Ingredients

Main

• 1 lb reserved cod fillet

• 1 tbsp olive oil

• 1 lemon, sliced

• 1 bunch fresh thyme

• 2 carrots, julienned

• 1 lb green beans, trimmed

• salt

• black pepper

Directions

1. Preheat oven to 375°F. Reserve 0.5 lb cod for tomorrow.

2. Place cod on parchment, top with lemon, thyme, carrots, and green beans.

3. Drizzle with olive oil, season with salt and pepper.

4. Fold parchment to seal; bake for 15-20 minutes.

Cook’s Notes:

Reserve uncooked cod for Day 3.

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Day 3: Pan-Seared Cod with Red Wine Reduction

Ingredients

Main

• 0.5 lb reserved cod fillet

• 2 tbsp butter

• 1 shallot, minced

• 1 cup red wine

• 1 bay leaf

• salt

• black pepper

Directions

1. Reserve 0.5 lb cod for tomorrow. Heat butter in a pan.

2. Add shallot, cook until translucent.

3. Add red wine and bay leaf, reduce by half.

4. Season cod with salt and pepper; sear until golden and cooked through.

Cook’s Notes:

Reserve uncooked cod for Day 4.

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Day 4: Cod with Mustard Cream Sauce and Potatoes

Ingredients

Main

• 0.5 lb reserved cod fillet

• 2 tbsp butter

• 1 tbsp flour

• 1 cup chicken stock

• 1/2 cup heavy cream

• 1 tbsp dijon mustard

• salt

• black pepper

Side

• 2 lbs potatoes, boiled

Directions

1. Reserve 0.5 lb cod for tomorrow. Melt butter, add flour to form a roux.

2. Gradually whisk in chicken stock, then cream, and mustard.

3. Season cod with salt and pepper; cook in sauce until opaque.

4. Serve with boiled potatoes.

Cook’s Notes:

Reserve uncooked cod for Day 5.

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Day 5: Butter-Basted Cod with Capers and Baguette

Ingredients

Main

• 0.5 lb reserved cod fillet

• 2 tbsp butter

• 1 tbsp capers

• 1 lemon, juiced

• salt

• black pepper

Side

• 1 baguette, sliced

Directions

1. Heat butter in a pan, add capers.

2. Add cod, baste with butter until cooked through.

3. Squeeze lemon juice over cod, season with salt and pepper.

4. Serve with sliced baguette.

Cook’s Notes:

Final day of cod adventure.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• cod fillet — 5 lbs

• butter — 2 cups

• olive oil — 1 cup

• shallots — 6

• garlic cloves — 10

• fresh thyme — 3 bunches

• lemon — 3

• red wine — 2 cups

• mushrooms — 2 lbs

• heavy cream — 1 pint

• chicken stock — 4 cups

• potatoes — 5 lbs

• carrots — 8

• green beans — 2 lbs

• baguette — 5

• flour — 2 cups

• salt — 1 box

• black pepper — 1 jar

• bay leaves — 1 jar

• parsley — 1 bunch

• white wine — 1 bottle

• capers — 1 jar

• dijon mustard — 1 jar

• butter lettuce — 1 head

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Final Notes

Enjoy your French bistro-inspired cod journey!