Smoky Seared Cod with Roasted Potatoes & Dates

10
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Easy
This recipe was originally created by Blue Apron and had been modified and reprinted for WW with permission.

Ingredients

uncooked Yukon gold potato(es)

¾ pound(s), thinly sliced

extra virgin olive oil

4½ tsp

uncooked kale

6 oz, roughly chopped

uncooked shallot(s)

1 item(s), thinly sliced

sugar

1 Tbsp

red wine vinegar

2 Tbsp

uncooked Atlantic cod

10 oz, two 5 oz fillets

spiced seasoning mix

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

garlic clove(s)

2 medium clove(s), roughly chopped

dried date(s)

½ oz, roughly chopped

fresh lemon juice

2 Tbsp

sliced almonds

2 Tbsp, roasted

Instructions

  1. Preheat oven to 450°F. Place potatoes on a sheet pan. Drizzle with 1 teaspoon olive oil. Season with salt and pepper; toss to coat. Spread evenly. Roast, flipping halfway, until tender, about 20 minutes.
  2. In a bowl, combine kale, shallot, sugar, and vinegar; toss to coat. Set aside to marinate.
  3. Pat cod dry; season with salt, pepper, and spice blend. In a medium pan, heat 2 teaspoons olive oil on medium-high. Add cod. Cook 3 to 4 minutes. Flip; add garlic, dates, 1 teaspoon olive oil, and 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 the bowl of kale, add potatoes, juice of remaining lemon, and 2 teaspoons olive oil. Season to taste. Serve garnished with almonds.

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