These quick sandwiches pack some of our favorite Mediterranean seaside flavors. Briny capers brighten up a creamy, garlicky aioli (a popular condiment for seafood), while tender baby kale tossed with a bit of vinegar-marinated shallot perfectly balances the sandwiches’ savory elements. We’re also using some of the marinated shallot to dress slightly bitter, crisp endive, for a simple and elegant side salad.
Ingredients
Ingredients
- 2 Cod Fillets
- 2 Potato Buns
- 1 Garlic
- 1 oz Baby Kale
- 1 White Endive
- 2 tbsp Mayonnaise
- 1 Shallot
- 1 tbsp Capers
- 1 tbsp Apple Cider Vinegar
Instructions
Instructions
Prepare the ingredients & make the caper aioli:
Wash and dry the fresh produce. Halve the buns. Peel the shallot and mince to get 2 tablespoons (you may have extra). Cut off and discard the radish ends; thinly slice into rounds. Cut off and discard the endive root; halve lengthwise, then crosswise. Roughly chop the kale. Roughly chop the capers. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise, capers and up to half the garlic paste; season with salt and pepper to taste.
Marinate the shallot:
In a bowl, combine the shallot, vinegar, 1 tablespoon of olive oil and as much of the remaining garlic paste as you’d like. Stir to thoroughly combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Cook the cod:
While the shallot marinates, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Make the salad:
While the cod cooks, in a medium bowl, combine the endive and ¾ of the marinated shallot; toss to combine and season with salt and pepper to taste.
Toast the buns:
Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Transfer to a clean, dry work surface.
Finish & plate your dish:
In a medium bowl, combine the kale and remaining marinated shallot. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Spread a layer of the caper aioli onto the bottoms of the toasted buns. Top with the cooked cod fillets and dressed kale. Complete the sandwiches with the bun tops. Divide the sandwiches and salad between 2 dishes. Enjoy!