Smoky Seared Cod with Roasted Potatoes & Date Pan Sauce

Smoky Seared Cod

with Roasted Potatoes & Date Pan Sauce

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

In this dish, our paprika-forward spice blend adds its distinctive smokiness to mild cod, cooked with a rich, Spanish-style pan sauce made with sweet dates and a bit of butter.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Smoky Seared Cod with Roasted Potatoes & Date Pan Sauce
Title
  • 2 Cod Fillets
  • 2 oz Arugula
  • 1 Lemon
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • 2 Tbsps Sliced Roasted Almonds
  • 1 oz Dried Medjool Dates
  • 1 Shallot
  • 2 Tbsps Butter
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Rice Flour
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon

Roast the potatoes
2 Roast the potatoes

Place the potato rounds on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. 

Pickle the shallot
3 Pickle the shallot

Meanwhile, in a small pot, combine the sliced shallot, sugar, vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired. 

Coat & start the fish
4 Coat & start the fish

Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels. Season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes, or until browned.

Make the sauce & finish the fish
5 Make the sauce & finish the fish

Flip the fish and add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. Evenly top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.  

*An instant-read thermometer should register 145°F.

Finish the vegetables & serve your dish
6 Finish the vegetables & serve your dish

Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the arugula, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and sauce. Garnish with the almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon

2 Roast the potatoes

Place the potato rounds on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl. 

Roast the potatoes
Pickle the shallot
3 Pickle the shallot

Meanwhile, in a small pot, combine the sliced shallot, sugar, vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Coat & start the fish

Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels. Season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes, or until browned.

Coat & start the fish
Make the sauce & finish the fish
5 Make the sauce & finish the fish

Flip the fish and add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. Evenly top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.  

*An instant-read thermometer should register 145°F.

6 Finish the vegetables & serve your dish

Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the arugula, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and sauce. Garnish with the almonds. Enjoy!

Finish the vegetables & serve your dish