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Cod is the perfect companion for bold sides and garnishes thanks to its mild flavor. This recipe pairs the fish with a zesty Mexican hash of hearty sweet potato and tender summer squash (you may receive green zucchini, grey zucchini, or yellow squash). We’re topping the hash with a bright, fresh salsa of roasted tomatillos and pickled jalapeño—and, for another layer of flavor, drizzling it all with a cooling lime sour cream.

Ethan Mick

with Summer Squash & Sweet Potato Hash

Cod & Tomatillo Salsa

Cod Fillets

Tomatillos

Garlic

Scallions

Lime

Summer Squash

Sweet Potato

Cilantro

Roasted Pepitas

Sliced Pickled Jalapeño Pepper

Sour Cream

Ingredients

Preheat the oven to 475°F. Remove and discard any husks from the tomatillos. Wash and dry the fresh produce. Medium dice the sweet potato. Medium dice the squash. [Peel](#) and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Quarter the lime. [Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.](#) In a bowl, combine the **sour cream**, **the** **juice of 2 lime wedges**, the **green tops of the scallions**, **1 tablespoon of water**, and a drizzle of olive oil. Season with salt and pepper to taste. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Prepare the ingredients & make the lime sour cream:

Line a sheet pan with aluminum foil. Place the **tomatillos** on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to thoroughly coat. Roast 12 to 14 minutes, or until lightly browned and softened. Remove from the oven. Carefully transfer to a cutting board.

Roast the tomatillos:

While the tomatillos roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the **sweet potato** in a single, even layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Add the **squash** and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the **garlic** and **white bottoms of the scallions**. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat. Stir in the **pepitas**. Season with salt and pepper to taste. Divide between 2 dishes and set aside in a warm place. Wipe out the pan.

Make the hash:

Pat the **cod fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 4 to 5 minutes per side, or until lightly browned and cooked through. Turn off the heat.

Cook the cod:

While the cod cooks, when cool enough to handle, finely chop the **roasted tomatillos**. Transfer to a medium bowl. Add **half the** **cilantro**, **the juice of the remaining lime wedges**, and **as much of the pepper as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Make the salsa:

Top the dishes of **hash** with the **cooked cod fillets**. Top the hash with the **as much of the** **salsa as you’d like** (you may have extra). Garnish with the **remaining cilantro**. Serve with the **lime sour cream** on the side. Enjoy!