Seared Cod Piperade with Roasted Blue Potatoes & Parsley-Almond Sauce

Seared Cod Piperade

with Roasted Blue Potatoes & Parsley-Almond Sauce

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 575 Cals/serving

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
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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.

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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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: