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Tonight, a unique potato hash makes a gourmet side for pan-seared cod. We're sautéing our potato to bring out its nutty flavor, then adding cabbage and Castelvetrano olives, which round out the hash with their buttery, briny notes. For a bright, creamy counterpoint (ideal for drizzling on the cod and vegetables), we're making a sauce with crème fraîche and the juice of a pink lemon, known for its rosy color and slightly fruity tang.

Ethan Mick

with Potato, Cabbage, & Olive Hash

Seared Cod & Crème Fraîche Sauce

Cod Fillets

Pink Lemon

Russet Potato

Green Cabbage

Roasted Almonds

Crème Fraîche

Rice Flour

Castelvetrano Olives

Shallot

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. Medium dice the potato. Cut out and discard the cabbage core; medium dice the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop the almonds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Quarter and deseed the lemon. In a bowl, combine the **shallot** and **the juice of 2 lemon wedges**; season with salt. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Prepare the ingredients & marinate the shallot:

While the shallot marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **potato** and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and slightly softened. Season with salt and pepper.

Cook the potato:

Add the **cabbage** to the pan; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook, stirring occasionally, 5 to 7 minutes, or until the cabbage has wilted and the potato has softened.

Add the cabbage:

To the pan, add the **olives** and **as much of the red pepper flakes as you'd like**, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Transfer to a bowl and drizzle with olive oil. Stir to coat and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Finish the vegetables:

Place the **flour** on a plate. Pat the **cod fillets** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cod fillets, coated side down, and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Divide between 2 dishes.

Coat & cook the cod:

While the cod cooks, to the bowl of **marinated shallot**, add the **crème fraîche**. Stir to combine and season with salt and pepper to taste. Divide the **finished vegetables** between the dishes of **cooked cod fillets**. Garnish the vegetables with the **almonds**. Serve with the sauce and **remaining lemon wedges** on the side. Enjoy!