Smoky Seared Cod with Roasted Potatoes & Dates
- Total Time
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 oil4 ½ tsp
uncooked kale6 oz, roughly chopped
uncooked shallot(s)1 item(s), thinly sliced
red wine vinegar2 Tbsp
uncooked Atlantic cod10 oz, two 5 oz fillets
spiced seasoning mix1 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 juice2 Tbsp
sliced almonds2 Tbsp, roasted
- 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.
- In a bowl, combine kale, shallot, sugar, and vinegar; toss to coat. Set aside to marinate.
- 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.
- To the bowl of kale, add potatoes, juice of remaining lemon, and 2 teaspoons olive oil. Season to taste. Serve garnished with almonds.