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Pan-Seared Cod
with Pickled Onion & Arugula Salad
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this dish, our paprika-forward spice blend adds its distinctive smokiness to mild cod, cooked with a rich, sweet pan sauce made with medjool dates, butter, and a squeeze of bright lemon juice.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
-
NutritionPER SERVING
-
Calories740 Cals (est.)
View Full Nutrition
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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.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
2 oz Arugula Or 6oz Kale
-
1 Lemon
-
2 cloves Garlic
- 2 Tbsps Sliced Roasted Almonds
-
1 Red Onion
-
¾ lb Potatoes
-
1 oz Dried Medjool Dates
-
1 oz Salted Butter
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
1 Tbsp Sherry Vinegar
-
¼ cup Rice Flour
-
2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon. If you received kale, separate the leaves from the stems; discard the stems, then roughly chop the leaves.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.
3
Pickle the onion
Meanwhile, in a small pot, combine the sliced onion, honey (kneading the packet before opening), 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 combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Start the fish
Meanwhile, pat the fish dry with paper towels (you'll omit the flour for salmon). Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned.
5
Make the sauce & finish the fish
Flip the fish. Add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 4 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
6
Make the salad & serve your dish
Reserving 2 tablespoons of the onion pickling liquid, drain the pickled onion. To the bowl of roasted potatoes, add the arugula or chopped kale, reserved pickling liquid, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the pickled onion as you'd like. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish and sauce with the salad. Garnish the salad with the almonds. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon. If you received kale, separate the leaves from the stems; discard the stems, then roughly chop the leaves.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.
3
Pickle the onion
Meanwhile, in a small pot, combine the sliced onion, honey (kneading the packet before opening), 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 combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Start the fish
Meanwhile, pat the fish dry with paper towels (you'll omit the flour for salmon). Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned.
5
Make the sauce & finish the fish
Flip the fish. Add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 4 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.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
6
Make the salad & serve your dish
Reserving 2 tablespoons of the onion pickling liquid, drain the pickled onion. To the bowl of roasted potatoes, add the arugula or chopped kale, reserved pickling liquid, the juice of the remaining lemon wedges, a drizzle of olive oil, and as much of the pickled onion as you'd like. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish and sauce with the salad. Garnish the salad with the almonds. Enjoy!
Tips from Home Chefs