Ingredients

Ingredients

• 2 Cod Fillets
• 3 Radishes
• 2 Scallions
• 2 Celery
• 1 Cucumber
• 1/2 lb Red Potatoes
• 1 Dill
• 3 tbsp All-Purpose Flour
• 1 tbsp Capers
• 1/4 c Sherry Vinegar
• 1/4 c Sour Cream

Instructions

Instructions

1

Prepare the ingredients & marinate the cucumber:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Cut off and discard the root ends of the scallions; thinly slice on an angle. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; halve crosswise, then slice lengthwise into ¼-inch-thick wedges. Pick the dill leaves off the stems; discard the stems. Very thinly slice the cucumber into rounds; place in a medium bowl with ¾ of the dill and ¾ of the vinegar. Drizzle with olive oil and toss to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2

Cook the potatoes:

While the cucumber marinates, add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

3

Fry the capers:

While the potatoes cook, place a paper towel on a work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers dry. In a medium pan (nonstick if you have one), heat a thin layer of oil on medium-high until hot. Add the dried capers and cook, stirring occasionally, 1 to 2 minutes, or until crispy. Using a slotted spoon or spatula, carefully transfer the fried capers to a paper towel-lined plate and set aside in a warm place. Carefully discard the oil and wipe out the pan.

4

Coat & cook the cod:

While the potatoes continue 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 fry the capers, heat a a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated cod, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown and crispy. Flip and cook 1 to 2 minutes, or until cooked through. Remove from heat.

5

Make the potato salad:

To the pot of cooked potatoes, add the sour cream, scallions, celery, radishes and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste.

6

Plate your dish:

Divide the potato salad and cooked cod between 2 plates. Top with some of the marinated cucumber (you will have extra). Garnish with the fried capers​ and remaining dill. Serve with the remaining marinated cucumber on the side, if you’d like. Enjoy!