Crispy Cod with Warm Cauliflower & Mustard Green Salad

Crispy Cod

with Warm Cauliflower & Mustard Green Salad

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving

When properly balanced, contrasting flavors produce incredibly delicious results. In this dish, as a side for crispy, pan-seared cod fillets, we’re serving up a tasty salad that makes use of a classic, contrasting flavor pairing. Quick-pickled red onion and golden raisins join sweetness and tartness, brightening up everything they touch. To complement the pickles’ sweetness, we’re tossing them with bitter mustard greens, sautéed with briny capers, garlic and mildly earthy cauliflower.

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ingredients
Crispy Cod with Warm Cauliflower & Mustard Green Salad
Title
  • 2 Cod Fillets
  • 3 cloves Garlic
  • ½ bunch Mustard Greens
  • 1 head Cauliflower
  • 1 Red Onion
  • 2 Tbsps Capers
  • 2 Tbsps Golden Raisins
  • 2 Tbsps Red Wine Vinegar
  • 2 Tbsps Rice Flour
  • 2 Tbsps Sugar
  • 2 Tbsps Sliced Almonds
tried-and-true
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step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the stems of the mustard greens; roughly chop the leaves. Cut out and discard the core of the cauliflower; cut the head into small florets. Peel and medium dice the onion.

Toast the almonds
2 Toast the almonds

Heat a large, dry pan (nonstick, if you have one) on medium until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl and set aside. Wipe out the pan.

Pickle the onion & raisins
3 Pickle the onion & raisins

In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle for at least 10 minutes. Carefully rinse and wipe out the pan.

Cook the vegetables
4 Cook the vegetables

In the pan used to pickle the onion and raisins, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the garlic, capers and mustard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the mustard greens have wilted. Transfer to the bowl of toasted almonds. Wipe out the pan.

Coat & cook the cod
5 Coat & cook the cod

Place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes per side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

Make the salad & plate your dish
6 Make the salad & plate your dish

To the bowl of cooked vegetables and toasted almonds, add the pickled onion and raisins and as much of the pickling liquid as you’d like (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the salad and cooked cod fillets between 2 plates. Finish with a drizzle of olive oil, if desired. Enjoy!

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Get This Recipe Delivered
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the stems of the mustard greens; roughly chop the leaves. Cut out and discard the core of the cauliflower; cut the head into small florets. Peel and medium dice the onion.

2 Toast the almonds

Heat a large, dry pan (nonstick, if you have one) on medium until hot. Add the almonds and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl and set aside. Wipe out the pan.

Pickle the onion & raisins
3 Pickle the onion & raisins

In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water. Heat to boiling on medium-high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle for at least 10 minutes. Carefully rinse and wipe out the pan.

4 Cook the vegetables

In the pan used to pickle the onion and raisins, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add the garlic, capers and mustard greens; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the mustard greens have wilted. Transfer to the bowl of toasted almonds. Wipe out the pan.

Cook the vegetables
Coat & cook the cod
5 Coat & cook the cod

Place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes per side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

6 Make the salad & plate your dish

To the bowl of cooked vegetables and toasted almonds, add the pickled onion and raisins and as much of the pickling liquid as you’d like (you may have extra); toss to thoroughly combine and season with salt and pepper to taste. Divide the salad and cooked cod fillets between 2 plates. Finish with a drizzle of olive oil, if desired. Enjoy!

Make the salad & plate your dish