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Smoky Seared Cod

with Roasted Potatoes & Dates

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Made from chiles that have been dried and smoked over a wood fire, smoked paprika is one of our go-to spices. In tonight's dish, it adds its distinctive smokiness to mild cod, cooked with a Spanish-style pan sauce made with sweet dates and a bit of butter. On the side, we're making a unique roasted potato salad with tangy pickled shallot and baby greens (you may receive baby kale, spinach or arugula). And for plenty of brightness throughout, we're using the juice of a pink lemon—known for its variegated green skin and rosy flesh.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven 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 the garlic. Roughly chop the dates. Quarter and deseed the lemon. Roughly chop the baby greens. Roughly chop the almonds.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl. Set aside in a warm place.

Pickle the shallot:
3 Pickle the shallot:

While the potatoes roast, in a small pot, combine the 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. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Coat & brown the cod:
4 Coat & brown the cod:

While the shallot cools, place the spice blend 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 spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until browned. Flip the fillets and cook 1 to 2 minutes, or until lightly browned.

Make the sauce & finish the cod:
5 Make the sauce & finish the cod:

Add the butter, garlic, dates and 1/4 cup of water to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the cod is coated and cooked through. Turn off the heat and top with the juice of 2 lemon wedges. Season with salt and pepper to taste.

Finish the vegetables & plate your dish:
6 Finish the vegetables & plate your dish:

Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the baby greens, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges and a drizzle of olive oil. Gently toss to combine and season with salt and pepper to taste. Divide the finished vegetables between 2 dishes. Top with the finished cod fillets and sauce. Garnish with the almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients:

Preheat the oven 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 the garlic. Roughly chop the dates. Quarter and deseed the lemon. Roughly chop the baby greens. Roughly chop the almonds.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl. Set aside in a warm place.

Roast the potatoes:
Pickle the shallot:
3 Pickle the shallot:

While the potatoes roast, in a small pot, combine the 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. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat & brown the cod:

While the shallot cools, place the spice blend 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 spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until browned. Flip the fillets and cook 1 to 2 minutes, or until lightly browned.

Coat & brown the cod:
Make the sauce & finish the cod:
5 Make the sauce & finish the cod:

Add the butter, garlic, dates and 1/4 cup of water to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the cod is coated and cooked through. Turn off the heat and top with the juice of 2 lemon wedges. Season with salt and pepper to taste.

6 Finish the vegetables & plate your dish:

Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the baby greens, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges and a drizzle of olive oil. Gently toss to combine and season with salt and pepper to taste. Divide the finished vegetables between 2 dishes. Top with the finished cod fillets and sauce. Garnish with the almonds. Enjoy!

Finish the vegetables & plate your dish: