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Seared Cod Piperade

with Roasted Blue Potatoes & Parsley-Almond Sauce

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 575 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The Basque region on the French-Spanish border has a deeply-rooted culinary history. Situated between the natural bounty of the Atlantic and incredibly fertile valleys to the east, the Basque region’s cuisine is a unique mix of bold flavors, fresh seafood and seasonal produce. We’re on board with that. Here, you’ll be making piperade, a traditional, late-summer Basque dish, and serving it up with tender, flaky, seared cod.

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Seared Cod Piperade with Roasted Blue Potatoes & Parsley-Almond Sauce
Title
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and thinly slice the garlic. Finely chop the almonds. Remove and discard the stems, seeds and ribs of both the bell and heirloom peppers; thinly slice the peppers. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the onion.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and roast in the oven 24 to 26 minutes, or until browned and tender. Remove from the oven and set aside as you continue cooking.

Start the piperade:
3 Start the piperade:

While the potatoes roast, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the peppers, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 14 to 16 minutes, or until the vegetables have softened.

Toast the almonds & make the sauce:
4 Toast the almonds & make the sauce:

While the piperade cooks, heat a medium, dry pan (nonstick, if you have one), on medium-high until hot. Add the Marcona almonds and toast, stirring occasionally, 2 to 3 minutes, or until fragrant. Transfer the toasted almonds to a medium bowl. Stir in the chopped parsley and enough olive oil to create a rough paste. Season with salt and pepper to taste; stir in a splash of sherry vinegar. Wipe out the pan used to toast the almonds.

Finish the piperade:
5 Finish the piperade:

Increase the heat under the piperade to medium-high. Add the tomato paste and cook, stirring frequently, 3 to 4 minutes, or until fragrant and dark red in color. Add the remaining sherry vinegar and ¼ cup of water. Cook, stirring frequently, 30 to 45 seconds, or until the liquid is absorbed. Remove from heat and season with salt and pepper to taste. Set aside in a warm place as you continue cooking.

Cook the fish & plate your dish:
6 Cook the fish & plate your dish:

Pat the cod fillets dry. Season both sides with salt and pepper and all but a pinch of the piment d’Espelette. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod and cook 4 to 6 minutes per side, or until cooked through. To plate your dish, divide the cod, roasted potatoes and piperade between 2 plates. Top with the parsley-almond sauce. Garnish with the remaining piment d’Espelette. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and thinly slice the garlic. Finely chop the almonds. Remove and discard the stems, seeds and ribs of both the bell and heirloom peppers; thinly slice the peppers. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the onion.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and roast in the oven 24 to 26 minutes, or until browned and tender. Remove from the oven and set aside as you continue cooking.

Roast the potatoes:
Start the piperade:
3 Start the piperade:

While the potatoes roast, in a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the peppers, onion and garlic; season with salt and pepper. Cook, stirring occasionally, 14 to 16 minutes, or until the vegetables have softened.

4 Toast the almonds & make the sauce:

While the piperade cooks, heat a medium, dry pan (nonstick, if you have one), on medium-high until hot. Add the Marcona almonds and toast, stirring occasionally, 2 to 3 minutes, or until fragrant. Transfer the toasted almonds to a medium bowl. Stir in the chopped parsley and enough olive oil to create a rough paste. Season with salt and pepper to taste; stir in a splash of sherry vinegar. Wipe out the pan used to toast the almonds.

Toast the almonds & make the sauce:
Finish the piperade:
5 Finish the piperade:

Increase the heat under the piperade to medium-high. Add the tomato paste and cook, stirring frequently, 3 to 4 minutes, or until fragrant and dark red in color. Add the remaining sherry vinegar and ¼ cup of water. Cook, stirring frequently, 30 to 45 seconds, or until the liquid is absorbed. Remove from heat and season with salt and pepper to taste. Set aside in a warm place as you continue cooking.

6 Cook the fish & plate your dish:

Pat the cod fillets dry. Season both sides with salt and pepper and all but a pinch of the piment d’Espelette. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned cod and cook 4 to 6 minutes per side, or until cooked through. To plate your dish, divide the cod, roasted potatoes and piperade between 2 plates. Top with the parsley-almond sauce. Garnish with the remaining piment d’Espelette. Enjoy!

Cook the fish & plate your dish: