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Brown Butter Cod

with Corn, Shishito Peppers & Purple Potatoes

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In tonight’s colorful, seasonal recipe, we’re basting our cod with a brown butter sauce, balanced with a splash of sherry vinegar. This sauce also dresses a hearty side of sautéed vegetables—including delicious shishito peppers. A Japanese variety, shishitos (which tend to be mild, but can be hot!) add incredibly satisfying texture to the dish, completed by the herbaceous lift of fresh oregano.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the stem ends of the peppers; halve the peppers on an angle. Peel and mince the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the oregano leaves off the stems; discard the stems.

Cook the potatoes:

2 Cook the potatoes:


In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook 5 to 7 minutes on the first side, or until browned. Flip and season with salt and pepper. Cook 3 to 5 minutes, or until browned and tender. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Cook the peppers:

3 Cook the peppers:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and softened; season with salt and pepper. Transfer to the bowl of cooked potatoes. Wipe out the pan.

Cook the corn:

4 Cook the corn:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the oregano and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked potatoes and peppers. Rinse and wipe out the pan.

Cook the cod & make the brown butter sauce:

5 Cook the cod & make the brown butter sauce:


Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the butter and 2 teaspoons of olive oil on medium-high until melted and hot. Add the seasoned fillets and cook 2 to 3 minutes on the first side, or until browned. Flip and add the vinegar (be careful, as the vinegar may splatter). Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Transfer to a plate, leaving the sauce in the pan.

Dress the vegetables & plate your dish:

6 Dress the vegetables & plate your dish:


Add the brown butter sauce to the bowl of cooked vegetables. Toss to thoroughly coat; season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked cod fillets. Garnish with the remaining oregano. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:


Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the stem ends of the peppers; halve the peppers on an angle. Peel and mince the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the oregano leaves off the stems; discard the stems.

2 Cook the potatoes:


In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook 5 to 7 minutes on the first side, or until browned. Flip and season with salt and pepper. Cook 3 to 5 minutes, or until browned and tender. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Cook the potatoes:

Cook the peppers:

3 Cook the peppers:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and softened; season with salt and pepper. Transfer to the bowl of cooked potatoes. Wipe out the pan.

4 Cook the corn:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the oregano and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to the bowl of cooked potatoes and peppers. Rinse and wipe out the pan.

Cook the corn:

5 Cook the cod & make the brown butter sauce:


Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the butter and 2 teaspoons of olive oil on medium-high until melted and hot. Add the seasoned fillets and cook 2 to 3 minutes on the first side, or until browned. Flip and add the vinegar (be careful, as the vinegar may splatter). Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Transfer to a plate, leaving the sauce in the pan.

6 Dress the vegetables & plate your dish:


Add the brown butter sauce to the bowl of cooked vegetables. Toss to thoroughly coat; season with salt and pepper to taste. Divide the dressed vegetables between 2 dishes. Top with the cooked cod fillets. Garnish with the remaining oregano. Enjoy!