Made from chiles that have been dried and smoked over a wood fire, smoked paprika is one of our go-to spices. In tonight's dish, it adds its distinctive smokiness to mild cod, cooked with a Spanish-style pan sauce made with sweet dates and a bit of butter. On the side, we're making a unique roasted potato salad with tangy pickled shallot and baby greens (you may receive baby kale, spinach or arugula). And for plenty of brightness throughout, we're using the juice of a pink lemon—known for its variegated green skin and rosy flesh.
Ingredients
Ingredients
- 2 Cod Fillets
- 2 Garlic
- 2 oz Baby Greens
- 1 Pink Lemon
- 1 lb Russet Potatoes
- 2 tbsp Butter
- 2 tbsp Red Wine Vinegar
- 1 Shallot
- 1 tbsp Sugar
- 3 tbsp Roasted Almonds
- 1/2 oz Deglet Noor Dates
- 1 1/2 tbsp Smoky Cod Spice Blend (Rice Flour & Smoked Paprika)
Instructions
Instructions
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Roughly chop the dates. Quarter and deseed the lemon. Roughly chop the baby greens. Roughly chop the almonds.
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl. Set aside in a warm place.
Pickle the shallot:
While the potatoes roast, in a small pot, combine the shallot, sugar, vinegar and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Coat & brown the cod:
While the shallot cools, place the spice blend 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 spice blend (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until browned. Flip the fillets and cook 1 to 2 minutes, or until lightly browned.
Make the sauce & finish the cod:
Add the butter, garlic, dates and 1/4 cup of water to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the cod is coated and cooked through. Turn off the heat and top with the juice of 2 lemon wedges. Season with salt and pepper to taste.
Finish the vegetables & plate your dish:
Reserving 2 tablespoons of the shallot pickling liquid, drain the pickled shallot. To the bowl of roasted potatoes, add the baby greens, pickled shallot, reserved pickling liquid, the juice of the remaining lemon wedges and a drizzle of olive oil. Gently toss to combine and season with salt and pepper to taste. Divide the finished vegetables between 2 dishes. Top with the finished cod fillets and sauce. Garnish with the almonds. Enjoy!