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Smoky seared cod with potatoes and dates

7
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Easy

Ingredients

Yukon gold potato

¾ pound(s), thinly sliced

Olive oil

4½ tsp(s)

Kale

6 oz, roughly chopped

Shallots

1 item(s), thinly sliced

Sugar

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

2 clove(s), large, roughly chopped

Dried dates

½ oz, roughly chopped

Fresh lemon juice

2 tbsp(s)

Sliced almonds

2 tbsp(s), roasted

Instructions

  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.

Notes

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

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