Seared Cod & Potato Salad with Radishes, Crispy Capers & Marinated Cucumber

Seared Cod & Potato Salad

with Radishes, Crispy Capers & Marinated Cucumber

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The classic pairing of fried fish and potato salad makes for perfect summer fare. Alongside flaky, golden cod fillets, our sophisticated salad showcases red potatoes, along with crunchy radishes and celery. We’re garnishing it all with slices of cucumber (marinated with sherry vinegar and fresh dill) and—for delicious pops of texture and flavor—pan-fried capers. Enjoy, chefs!

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & marinate the cucumber:
1 Prepare the ingredients & marinate the cucumber:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice on an angle. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; halve crosswise, then slice lengthwise into ¼-inch-thick wedges. Pick the dill leaves off the stems; discard the stems. Very thinly slice the cucumber into rounds; place in a medium bowl with ¾ of the dill and ¾ of the vinegar. Drizzle with olive oil and toss to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the potatoes:
2 Cook the potatoes:

While the cucumber marinates, add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Fry the capers:
3 Fry the capers:

While the potatoes cook, place a paper towel on a work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers dry. In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Using a slotted spoon or spatula, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place. Carefully discard the oil and wipe out the pan.

Coat & cook the cod:
4 Coat & cook the cod:

While the potatoes continue to cook, place the flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the pan used to fry the capers, heat a a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated cod, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown and crispy. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.

Make the potato salad:
5 Make the potato salad:

To the pot of cooked potatoes, add the sour cream, scallions, celery, radishes and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the potato salad and cooked cod between 2 plates. Top with some of the marinated cucumber (you will have extra). Garnish with the fried capers​ and remaining dill. Serve with the remaining marinated cucumber on the side, if you’d like. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the cucumber:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice on an angle. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; halve crosswise, then slice lengthwise into ¼-inch-thick wedges. Pick the dill leaves off the stems; discard the stems. Very thinly slice the cucumber into rounds; place in a medium bowl with ¾ of the dill and ¾ of the vinegar. Drizzle with olive oil and toss to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2 Cook the potatoes:

While the cucumber marinates, add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:
Fry the capers:
3 Fry the capers:

While the potatoes cook, place a paper towel on a work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers dry. In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Using a slotted spoon or spatula, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place. Carefully discard the oil and wipe out the pan.

4 Coat & cook the cod:

While the potatoes continue to cook, place the flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the pan used to fry the capers, heat a a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated cod, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown and crispy. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.

Coat & cook the cod:
5 Make the potato salad:

To the pot of cooked potatoes, add the sour cream, scallions, celery, radishes and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Divide the potato salad and cooked cod between 2 plates. Top with some of the marinated cucumber (you will have extra). Garnish with the fried capers​ and remaining dill. Serve with the remaining marinated cucumber on the side, if you’d like. Enjoy!

Plate your dish:
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