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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.

Ethan Mick

with Roasted Potatoes & Dates

Smoky Seared Cod

Cod Fillets

Garlic

Baby Greens

Pink Lemon

Russet Potatoes

Butter

Red Wine Vinegar

Shallot

Sugar

Roasted Almonds

Deglet Noor Dates

Smoky Cod Spice Blend (Rice Flour & Smoked Paprika)

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.

Prepare the ingredients:

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.

Roast the potatoes:

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.

Pickle the shallot:

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.

Coat & brown 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.

Make the sauce & finish the cod:

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!