Dukkah-Spiced Cod with Warm Beet, Carrot & Arugula Salad

Dukkah-Spiced Cod

with Warm Beet, Carrot & Arugula Salad

30 MIN
2 Servings
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From the Test Kitchen

Perhaps the most incredible thing about dukkah—a popular blend of Egyptian seasonings—is its potential for variation. In this recipe, we’re garnishing crispy cod with our take on dukkah, which includes cumin, coriander, crunchy sesame seeds and za’atar (itself a blend of Middle Eastern herbs and spices). These complex flavors are complemented by a warm salad of tender carrots and red beet, marinated with shallot and lemon juice for delicious brightness.

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  • Nutrition
    PER SERVING
  • Calories
    545 Cals (est.)
fresh
ingredients
Dukkah-Spiced Cod with Warm Beet, Carrot & Arugula Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:
Cook & marinate the beet:
2 Cook & marinate the beet:

Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl with the shallot-lemon juice mixture. Toss to coat; season with salt and pepper to taste. Set aside to marinate for at least 5 minutes.

Cook the carrots:
3 Cook the carrots:

While the beet cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened and the water has cooked off; season with salt and pepper. Transfer to a plate. Wipe out the pan.

Coat & cook the cod:
4 Coat & cook the cod:

While the beet continues to cook, place the 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 flour (tapping off any excess). In the pan used to cook the carrots, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down; cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

Finish the salad:
5 Finish the salad:

In the same pan, melt the butter on medium-high until hot. Add the garlic and almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the marinated beet (including the liquid), cooked carrots and lemon zest; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Remove from heat and add the arugula; stir until wilted. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished salad and cooked cod fillets between 2 plates. Garnish with the spice blend. Enjoy!

Tips from Home Chefs

2 Cook & marinate the beet:

Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl with the shallot-lemon juice mixture. Toss to coat; season with salt and pepper to taste. Set aside to marinate for at least 5 minutes.

Cook & marinate the beet:
Cook the carrots:
3 Cook the carrots:

While the beet cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened and the water has cooked off; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4 Coat & cook the cod:

While the beet continues to cook, place the 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 flour (tapping off any excess). In the pan used to cook the carrots, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down; cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

Coat & cook the cod:
5 Finish the salad:

In the same pan, melt the butter on medium-high until hot. Add the garlic and almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the marinated beet (including the liquid), cooked carrots and lemon zest; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Remove from heat and add the arugula; stir until wilted. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished salad and cooked cod fillets between 2 plates. Garnish with the spice blend. Enjoy!

Plate your dish:
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