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Crispy Spiced Cod & Jalapeño Yogurt
with Sautéed Cabbage, Roasted Peppers & Tomatoes
30 MIN
2 Servings
From the Test Kitchen
To create this fresh spin on Baja-style fish, you’ll coat flaky cod in a duo of Mexican-inspired spices and rice flour, whose fine texture helps develop a delicate, golden brown crust. We’re serving it over a hearty mix of roasted and sautéed vegetables, then finishing it all with a dollop of Greek yogurt perked up with spicy pickled jalapeño.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories370 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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instructions
1
Prepare the ingredients & make the jalapeño yogurt:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the yogurt to be. Taste, then season with salt and pepper if desired.
2
Roast the vegetables:
Place the quartered sweet peppers and halved tomatoes on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned. Remove from the oven.
3
Cook the cabbage:
While the vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the fish:
While the cabbage cooks, combine the flour and spice blend on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess coating before adding). Cook 3 to 5 minutes per side, or until browned and cooked through.
5
Finish the vegetables & serve your dish:
Add the roasted vegetables to the bowl of cooked cabbage. Season with salt and pepper; stir to combine. Serve the finished vegetables topped with the cooked fish. Garnish with the jalapeño yogurt and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & make the jalapeño yogurt:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the yogurt to be. Taste, then season with salt and pepper if desired.
2
Roast the vegetables:
Place the quartered sweet peppers and halved tomatoes on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 9 to 11 minutes, or until lightly browned. Remove from the oven.
3
Cook the cabbage:
While the vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a large bowl and cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the fish:
While the cabbage cooks, combine the flour and spice blend on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess coating before adding). Cook 3 to 5 minutes per side, or until browned and cooked through.
5
Finish the vegetables & serve your dish:
Add the roasted vegetables to the bowl of cooked cabbage. Season with salt and pepper; stir to combine. Serve the finished vegetables topped with the cooked fish. Garnish with the jalapeño yogurt and sliced green tops of the scallions. Enjoy!
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