Ingredients

Ingredients

• 2 Cod Fillets
• 3 Carrots
• 3 Garlic
• 2 oz Arugula
• 1 Lemon
• 1/2 lb Red Beet
• 3 tbsp Rice Flour
• 2 tbsp Sliced Almonds
• 2 tbsp Butter
• 1 Shallot
• 1 tsp Dukkah Spice Blend (Za'atar, Ground Coriander, Ground Fennel, Ground Cumin, & Whole Black Sesame Seeds)

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Peel and mince the garlic. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel the shallot; mince to get 2 tablespoons (you may have extra). Place in a medium bowl with the juice of all 4 lemon wedges. Peel the beet; halve lengthwise, then slice into ½-inch-thick pieces.

2

Cook & marinate the beet:

Add the beet to the pot of boiling water and cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to the bowl with the shallot-lemon juice mixture. Toss to coat; season with salt and pepper to taste. Set aside to marinate for at least 5 minutes.

3

Cook the carrots:

While the beet cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened and the water has cooked off; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4

Coat & cook the cod:

While the beet continues to cook, place the flour 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 flour (tapping off any excess). In the pan used to cook the carrots, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down; cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.

5

Finish the salad:

In the same pan, melt the butter on medium-high until hot. Add the garlic and almonds; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the marinated beet (including the liquid), cooked carrots and lemon zest; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Remove from heat and add the arugula; stir until wilted. Season with salt and pepper to taste.

6

Plate your dish:

Divide the finished salad and cooked cod fillets between 2 plates. Garnish with the spice blend. Enjoy!