Pan-Seared Cod & Roasted Red Potatoes with Remoulade Sauce & Frisée Salad

Pan-Seared Cod & Roasted Red Potatoes

with Remoulade Sauce & Frisée Salad

2 Servings
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From the Test Kitchen

Our French-inspired take on ‘fish and chips’ is designed for the true gourmand. These tender, flaky pieces of cod are lightly battered, fried to golden-brown perfection and served with a side of roasted potato wedges. For the dipping sauce, you’ll use herbs, parsley, capers and cornichons to make remoulade, a zesty condiment that’s perfect for fried fish.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Pan-Seared Cod & Roasted Red Potatoes with Remoulade Sauce & Frisée Salad
Title
  • 7 oz Baby Red Potatoes
  • ½ bunch Radish
  • 3 Cornichons
  • 1 bunch Chives
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 Lemon
  • 1 tsp Capers
  • ½ head Frisée
  • 2 Tbsps Mayonnaise
  • ½ cup Rice Flour
  • 2 Cod Fillets
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch wedges. Cut the radishes into ¼–inch wedges. Pick the parsley leaves off the stems; discard the stems. Finely chop the parsley leaves, cornichons, chives and capers. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Roughly chop the frisée.
Roast the potatoes:
2 Roast the potatoes:
Place the potatoes on a sheet pan, toss with olive oil and season with salt and pepper. Place in the oven and roast 12 to 15 minutes, or until browned and tender when pierced with a fork, stirring halfway through. Remove from oven and set aside in a warm place.
Make the remoulade sauce & fish batter:
3 Make the remoulade sauce & fish batter:
While the potatoes roast, in a small bowl, combine the parsley, capers, cornichons, garlic, lemon zest, mayonnaise, the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper to taste. In a medium bowl, combine all but 1 tablespoon of the rice flour (save the rest to dust the fish) and ½ cup of water. Whisk until smooth and season with salt and pepper to taste.
Cook the fish:
4 Cook the fish:
Season the fish fillets with salt and pepper on both sides and lightly coat with the remaining rice flour, shaking off any excess. Completely coat the seasoned fish fillets with the batter, letting the excess drip off. Pour ¼-inch of olive oil into a medium pan (nonstick, if you have one), and heat on medium-high until hot. (You can test your oil by adding a few drops of batter to the oil. If they sizzle immediately, the oil is ready.) Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the fish to a paper towel-lined plate and season immediately with salt and pepper.
Make the frisée salad:
5 Make the frisée salad:
In a medium bowl, combine the frisée, radishes and all but a pinch of the chives (reserve the rest for garnish). Toss with a little olive oil and the juice of the remaining lemon wedges; season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the fish fillets, roasted potatoes and frisée salad between 2 plates. Serve with the remoulade on the side and garnish with the remaining chives. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ½-inch wedges. Cut the radishes into ¼–inch wedges. Pick the parsley leaves off the stems; discard the stems. Finely chop the parsley leaves, cornichons, chives and capers. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the peel to get 2 teaspoons of lemon zest. Quarter the lemon and remove the seeds. Roughly chop the frisée.
2 Roast the potatoes:
Place the potatoes on a sheet pan, toss with olive oil and season with salt and pepper. Place in the oven and roast 12 to 15 minutes, or until browned and tender when pierced with a fork, stirring halfway through. Remove from oven and set aside in a warm place.
Roast the potatoes:
Make the remoulade sauce & fish batter:
3 Make the remoulade sauce & fish batter:
While the potatoes roast, in a small bowl, combine the parsley, capers, cornichons, garlic, lemon zest, mayonnaise, the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper to taste. In a medium bowl, combine all but 1 tablespoon of the rice flour (save the rest to dust the fish) and ½ cup of water. Whisk until smooth and season with salt and pepper to taste.
4 Cook the fish:
Season the fish fillets with salt and pepper on both sides and lightly coat with the remaining rice flour, shaking off any excess. Completely coat the seasoned fish fillets with the batter, letting the excess drip off. Pour ¼-inch of olive oil into a medium pan (nonstick, if you have one), and heat on medium-high until hot. (You can test your oil by adding a few drops of batter to the oil. If they sizzle immediately, the oil is ready.) Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the fish to a paper towel-lined plate and season immediately with salt and pepper.
Cook the fish:
Make the frisée salad:
5 Make the frisée salad:
In a medium bowl, combine the frisée, radishes and all but a pinch of the chives (reserve the rest for garnish). Toss with a little olive oil and the juice of the remaining lemon wedges; season with salt and pepper to taste.
6 Plate your dish:
Divide the fish fillets, roasted potatoes and frisée salad between 2 plates. Serve with the remoulade on the side and garnish with the remaining chives. Enjoy!
Plate your dish:
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