Dukkah-Spiced Cod

with Warm Beet, Carrot & Arugula Salad

30 MIN

2 Servings

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

2 Cod Fillets
3 Carrots
3 cloves Garlic
2 oz Arugula
1 Lemon
½ lb Red Beet
3 Tbsps Rice Flour
2 Tbsps Sliced Almonds
2 Tbsps Butter
1 Shallot
1 tsp Dukkah Spice Blend (Za'atar, Ground Coriander, Ground Fennel, Ground Cumin, & Whole Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Peel and mince the garlic. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel the shallot; mince to get 2 tablespoons (you may have extra). Place in a medium bowl with the juice of all 4 lemon wedges. Peel the beet; halve lengthwise, then slice into ½-inch-thick pieces.

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.

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.

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.