Smoky Seared Cod with Dates & Roasted Potato Kale Salad
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
This romantic recipe is chef-created and made by you with ease! Ready to serve two in 40 minutes, this complete meal features cod dry-rubbed with a zesty spice mixture of smoked paprika, mustard powder, onion powder and garlic powder, and seared with a sauce of sweet dried dates. Luscious roasted potatoes tossed with marinated kale make a wonderful filling side-dish that is beautiful to the eye and irresistible to the palate. Make for a special date night, anniversary or double the recipe for a larger group.
Ingredients
Uncooked Yukon gold potato
¾ pound(s), thinly sliced
Extra virgin olive oil
4½ tsp
Kale
6 oz, roughly chopped
Shallot
1 item(s), thinly sliced
Sugar
1 Tbsp
Red wine vinegar
2 Tbsp
Uncooked Atlantic cod
10 oz, two 5 oz fillets
Dried seasoning mix
1 Tbsp, (smoked paprika, sweet paprika, ground yellow mustard, garlic powder & onion powder)
Garlic
2 clove(s), roughly chopped
Dried dates
½ oz, roughly chopped
Fresh lemon juice
2 Tbsp
Sliced almonds (unsalted, no oil or sugar added)
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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