Smoky Seared Cod with Roasted Potatoes & Dates

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
This recipe was originally created by Blue Apron and had been modified and reprinted for WW with permission.


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


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


  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.