Smoky seared cod with potatoes and dates

7 - 11
PersonalPoints™ per serving
Total Time
40 min
15 min
25 min


Uncooked Yukon gold potato(es)

¾ pound(s), thinly sliced

Olive oil

4½ tsp(s)

Uncooked kale

6 oz, roughly chopped

Uncooked shallot(s)

1 item(s), thinly sliced


1 tbsp(s)

Red wine vinegar

2 tbsp(s)

Uncooked Atlantic cod

10 oz, two 5 oz fillets

Spiced seasoning mix

1 tbsp(s), (smoked paprika, sweet paprika, ground yellow mustard, garlic powder & onion powder)

Garlic clove(s)

2 clove(s), large, roughly chopped

Dried date(s)

½ oz, roughly chopped

Fresh lemon juice

2 tbsp(s)

Sliced almonds

2 tbsp(s), roasted


  1. Preheat oven to 450°F. Place potatoes on sheet pan. Drizzle with 1 tsp olive oil. Season with salt and pepper;toss to coat. Spread on pan. Roast, flipping halfway, until tender, about 20 minutes.
  2. In a bowl, combine kale, shallot, sugar, and vinegar ;toss to coat. Set aside.
  3. Pat cod dry; season with salt, pepper, and spice blend. In medium pan, heat 2 ml(1/2 tsp) olive oil on medium-high. Add cod. Cook 3 to 4 minutes. Flip; add garlic,dates, 5 ml (1 tsp) olive oil, and 60 ml (1/4 cup) water. Cook, spooning sauce over cod, 2 to 3 minutes, until cooked through. Top with juice of 2 lemon wedges.
  4. To bowl of kale, add potatoes, juice of remaining lemon, and 10 ml (2 tsp) olive oil. Season to taste. To serve,divide salad between two plates, top with 1 fillet, and garnish with almonds.


Serving size: About 500 ml (2 cups) kale-potato salad, 1 cod fillet, and 15 ml (1 Tbsp) almonds.