Smoky Seared Cod with Dates & Roasted Potato Kale Salad

10
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

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.

Notes

This recipe was originally created by Blue Apron and had been modified and reprinted for WW with permission.