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Smoky Seared Cod & Lemon-Date Sauce
over Potatoes & Kale
30 min 11 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 480 Cals/serving
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We’re giving our flaky, spiced cod fillets a bright lift with a tangy-sweet sauce of shallot, garlic, and dates, which gets spooned over the fish as they cook together in the pan. For a simple, hearty accompaniment, we’re stirring roasted potatoes into a bed of tender marinated kale.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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2 Cod Fillets
- 1 bunch Kale
- 2 cloves Garlic
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¾ lb Golden Or Red Potatoes
- 1 Lemon
- 2 Tbsps Red Wine Vinegar
- 1 Shallot
- 2 Tbsps Sliced Roasted Almonds
- 1 oz Dried Medjool Dates
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then thinly slice crosswise. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Marinate the kale:
While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl. Add the vinegar and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Prepare the remaining ingredients & make the sauce:
While the kale marinates, peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon. In a bowl, combine the diced shallot, chopped garlic and dates, and 1/2 cup of water; season with salt and pepper.
4
Cook the fish & sauce:
Pat the fish dry with paper towels; 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 3 to 4 minutes, or until the fish is cooked through and the sauce is reduced in volume. Turn off the heat. Evenly top with the juice of 2 lemon wedges.
5
Finish the kale & serve your dish:
Add the roasted potatoes to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale and potatoes topped with the cooked fish and sauce. Garnish with the almonds. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare & roast the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then thinly slice crosswise. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Marinate the kale:
While the potatoes roast, separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl. Add the vinegar and 1 teaspoon of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Prepare the remaining ingredients & make the sauce:
While the kale marinates, peel and small dice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon. In a bowl, combine the diced shallot, chopped garlic and dates, and 1/2 cup of water; season with salt and pepper.
4
Cook the fish & sauce:
Pat the fish dry with paper towels; 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes, or until browned. Flip and add the sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the fish, 3 to 4 minutes, or until the fish is cooked through and the sauce is reduced in volume. Turn off the heat. Evenly top with the juice of 2 lemon wedges.
5
Finish the kale & serve your dish:
Add the roasted potatoes to the bowl of marinated kale; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished kale and potatoes topped with the cooked fish and sauce. Garnish with the almonds. Serve the remaining lemon wedges on the side. Enjoy!
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