Pan-Seared Cod with Pickled Onion & Arugula Salad

Pan-Seared Cod

with Pickled Onion & Arugula Salad

35 MIN
+$4.99/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Pan-Seared Cod with Pickled Onion & Arugula Salad
    Title
    • 2 Skin-On Salmon Fillets
    • 2 oz Arugula
    • 1 Lemon
    • 2 cloves Garlic
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Dried Medjool Dates
    • 1 Red Onion
    • ¾ lb Potatoes
    • 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
    Prepare the ingredients
    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.

    Roast the potatoes
    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.

    Pickle the onion
    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.

    Coat & start the fish
    4 Coat & 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.

    Make the sauce & finish the fish
    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.

    Make the salad & serve your dish
    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, 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

    Prepare the ingredients
    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.

    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.

    Roast the potatoes
    Pickle the onion
    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 Coat & 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.

    Coat & start the fish
    Make the sauce & finish the fish
    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, 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!

    Make the salad & serve your dish
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