Smoky Seared Cod with Roasted Potatoes & Date Pan Sauce

Smoky Seared Cod

with Roasted Potatoes & Date Pan Sauce

35 MIN
2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Cod

    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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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Smoky Seared Cod with Roasted Potatoes & Date Pan Sauce
    Title
    • 2 Cod Fillets
    • 2 oz Arugula
    • 1 Lemon
    • 2 cloves Garlic
    • ¾ lb Golden Potatoes
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Dried Medjool Dates
    • 1 Shallot
    • 2 Tbsps Butter
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Rice Flour
    • 2 tsps Honey
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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

    Roast the potatoes
    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. 

    Pickle the shallot
    3 Pickle the shallot

    Meanwhile, in a small pot, combine the sliced shallot, honey (kneading the packet before opening), 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 combined and the shallot is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired. 

    Coat & start the fish
    4 Coat & start the fish

    Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels. Season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes, or until browned.

    Make the sauce & finish the fish
    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.

    Finish the vegetables & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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. 

    Roast the potatoes
    Pickle the shallot
    3 Pickle the shallot

    Meanwhile, in a small pot, combine the sliced shallot, honey (kneading the packet before opening), 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 combined and the shallot is coated. 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

    Meanwhile, on a large plate, combine the flour and spice blend. Pat the fish dry with paper towels. Season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes, or until browned.

    Coat & start the fish
    Make the sauce & finish the fish
    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!

    Finish the vegetables & serve your dish
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