Pescatarian Favorites Meal Kit Trio

Our Pescatarian Favorites Meal Kit Trio is an easy way to plan your weekly meals, with three seafood-focused meal kits that each serve three people. This collection brings together satisfying, flavor-packed dinners including Baked Cod with Creamy Leeks & Mushrooms, Sheet-Pan Shrimp with Asparagus & Potatoes, and Baked Salmon with Beets & Tomatoes. Each kit includes thoughtfully paired ingredients and simple instructions, making fresh, balanced weeknight meals easy to pull together.

Meal Kit #1 - Baked Cod with Creamy Leeks & Mushrooms Kit

Time: 20 min active, 30 min total. Makes 3 servings.

Call it a classy casserole—or maybe fancy fish pie. Firm white cod gets the luxury treatment when you sink it into sweet leeks and mushrooms, and top it with a thick crust of buttery crumbs.

Contains: milk, wheat, fish.

Note: The cod may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Leeks

Sliced mushrooms

Cream

Parsley

Panko bread crumbs

Lemon

True cod

What You'll Need

Butter

Salt and freshly ground pepper

Dry white wine (optional)

Olive oil

Step 1

Preheat the oven to 425°F.

Step 2

To prep the leeks, trim the roots and tops, reserving the white and pale green parts. Cut the leeks in half lengthwise, then crosswise into ½-inch pieces (you should have about 2 cups). Rinse in cool water and pat or shake dry.

Step 3

In a large ovenproof sauté pan over medium-high heat, melt 3 tablespoons butter. Add the leeks and mushrooms, along with a pinch of salt, and sauté until soft, 12 to 15 minutes. Add ½ cup of cream and ¼ cup white wine or water and simmer until thickened slightly, 2 minutes.

Step 4

Meanwhile, pick the parsley, toss the stems, and chop the leaves. In a bowl, stir together 1/3 of a cup of the panko, chopped parsley, 1 tablespoon olive oil, and a pinch of salt.

Step 5

Remove the cod from the packaging, pat dry with paper towels, and season with salt. When the mushrooms and leeks are ready, add the cod to the pan, placing it on top of the vegetables, overlapping it slightly, if necessary. Sprinkle the panko mixture over the top. Transfer the pan to the oven and bake until the fish is firm and flakes easily when pierced with a fork, and the panko is golden, 8 to 10 minutes, depending on the thickness of the fish.

Step 6

Transfer the cod to plates, scooping it up with the leeks and mushrooms. Finish with a squeeze of lemon and serve warm.

Meal Kit #2 - Sheet-Pan Shrimp with Asparagus & Potatoes

Active time: 15 mins, Total time: 30 mins. Makes 3 servings.

Easy-peel shrimp roast up pink in less than 10 minutes, and then pop right out of the shell. Crispy potatoes and spring asparagus cook on the same sheet pan for quick clean up.

Contains: eggs, crustacean shellfish, soy.

Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.

What You Get

Steamed potatoes

Asparagus or sugar snap peas

Easy-peel, deveined shrimp (see note below)

Lemon

Parsley

Garlic aioli

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment.

Step 2

Cut the potatoes in half or leave them whole, depending on size. In a large bowl, toss the potatoes with 1 tablespoon olive oil, and season with salt and pepper. Arrange over a third of the prepared pan. Transfer the pan to the oven and bake until the potatoes begin to crisp, about 15 minutes.

Step 3

Meanwhile, trim the asparagus. Drain the shrimp and pat dry with paper towels. In the same bowl, toss the asparagus and shrimp with 2 tablespoons olive oil, and season with salt and pepper.

Step 4

When the potatoes are ready, add the asparagus and shrimp to the pan. Return the pan to the oven and roast until the asparagus is tender and the shrimp is bright pink and tightly furled, 7 to 8 minutes longer.

Step 5

Meanwhile, slice the lemon into wedges. Pick the parsley, toss the stems, and chop the leaves.

Step 6

Transfer the shrimp, potatoes, and asparagus to plates. Dollop with the green garlic aioli and sprinkle with the chopped parsley. Grind with pepper and serve warm, with the lemon wedges for squeezing.

Meal Kit #3 - Baked Salmon with Beets & Tomatoes

Active time: 15 min, Total time: 15 min, 3 servings

It doesn’t take much for salmon to shine, especially during the summer months. Smear a plate with fresh yogurt, slide a fillet on top, and toss in a few tomatoes and beets.

Contains: milk, fish.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

What You Get

Wild salmon (see note below)

Cherry tomatoes

Shiso or basil

Marinated beets

Lemon

Garlic yogurt

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil.

Step 2

Place the salmon on the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake until the salmon flakes easily when pierced with a fork, but is still pink at the center, 5 to 7 minutes.

Step 3

Meanwhile, remove the tops from the cherry tomatoes, and cut the tomatoes in half. Pick a handful of shiso, toss the stems, and chop the leaves.

Step 4

In a bowl, combine the tomatoes and beets, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Fold in the shiso last. Cut the remaining lemon into wedges for serving.

Step 5

Spread spoonfuls of the garlic yogurt onto plates, and place pieces of salmon on top. Spoon the tomatoes and beets over the salmon, along with the juices. Serve warm, with the lemon wedges for squeezing.