Smoky seared cod with potatoes and dates
Uncooked Yukon gold potato(es)
¾ pound(s), thinly sliced
6 oz, roughly chopped
1 item(s), thinly sliced
Red wine vinegar
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)
2 clove(s), medium, roughly chopped
½ oz, roughly chopped
Fresh lemon juice
2 tbsp(s), roasted
- 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.
- In a bowl, combine kale, shallot, sugar, and vinegar ;toss to coat. Set aside.
- 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.
- 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.