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Smoky Seared Cod
Roasted Potatoes & Date Pan Sauce
35 MIN
$11.94/serving
2 Servings
From the Test Kitchen
In this dish, our paprika-forward spice blend adds its distinctive smokiness to mild cod, cooked with a rich, Spanish-style pan sauce made with sweet dates and a bit of butter.
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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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2 oz Arugula
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1 Lemon
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¾ lb Golden Or Red Potatoes
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2 cloves Garlic
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2 Tbsps Sliced Roasted Almonds
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1 oz Dried Medjool Dates
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1 Shallot
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2 Tbsps Butter
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Sherry Vinegar
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¼ cup Rice Flour
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2 tsps Honey
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.
3
Pickle the shallot
Meanwhile, in a small pot, combine the sliced shallot, sugar, vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Coat & start the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you'll omit the rice flour for salmon). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned.
5
Make the sauce & finish the fish
Flip the fish and add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Evenly top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
*An instant-read thermometer should register 145°F.
6
Finish the vegetables & serve your dish
Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the arugula, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and sauce. Garnish with the almonds. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the dates. Quarter and deseed the lemon.
2
Roast the potatoes
Place the potato rounds on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.
3
Pickle the shallot
Meanwhile, in a small pot, combine the sliced shallot, sugar, vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Coat & start the fish
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you'll omit the rice flour for salmon). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned.
5
Make the sauce & finish the fish
Flip the fish and add the butter, chopped garlic, chopped dates, and 1/4 cup of water (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fish, 2 to 4 minutes, or until the fish is coated and cooked through.* Turn off the heat. Evenly top with the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
*An instant-read thermometer should register 145°F.
6
Finish the vegetables & serve your dish
Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the arugula, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and sauce. Garnish with the almonds. Enjoy!
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