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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.

Ethan Mick

with Caper Aioli & Endive Salad

Cod Sandwiches

Cod Fillets

Potato Buns

Garlic

Baby Kale

White Endive

Mayonnaise

Shallot

Capers

Apple Cider Vinegar

Ingredients

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.

Prepare the ingredients & make the caper aioli:

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.

Marinate the shallot:

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.

Cook the cod:

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.

Make the salad:

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.

Toast the buns:

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!