We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Smoky Seared Cod & Lemon-Date Sauce
over Potatoes & Kale
-
Time30 min
-
Servings2
-
NutritionEst. 480 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
-
2 Cod Fillets
- 1 bunch Kale
- 2 cloves Garlic
-
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
-
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!
Tips from Home Chefs
About Blue Apron
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered