smoky cod over roasted potatoes and pickled shallots

smoky cod over roasted potatoes and pickled shallots

• 3.26.2017

Despite my love of grocery stores and cooking, there is something incredibly appealing about how meal delivery services package and send their meals. After getting about one million offers in the mail, I decided to try out Blue Apron recently. I was in a bit of a cooking lull and it was only $30. While I will never become a regular subscriber, I did totally appreciate the convenience and luxury this meal gave me.

On a random Monday night, I made smokey seared fish with roasted potatoes and pickled shallot. I've never pickled anything (except cucumbers) for a meal and that will be changing. So easy and so different. Plus, there was nothing about this meal that made it challenging to replicate - which is why I've written it all down here so I can do it again.

This recipe is really about making the components. The potatoes take the longest so start there and make your way through the other components. Theoretically, by the time you get to the fish your potatoes are either done or close. Then put it all in a wide, shallow-ish bowl (or plate) and you are good. P.S. I'm becoming a firm believer that all meals should be eaten out of bowls.

1. preheat oven to 450
2. Potatoes // Cut potatoes into 1/4 inch slices and place on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Cook in the oven for about 20-25 minutes. Keep half an eye on them and you can flip them over after the first side is lightly brown. Remove from the oven.
3. Pickled Shallots // Thinly slice the shallot and place in a pot on the stove. Add the sugar, vinegar and 1/4 cup of water. Heat to boiling and stir until the sugar has dissolved. Pull from the heat and let cool.
4. Cod // On the base of a plate, combine a little bit of flour and paprika. Take your cod fillets and pat them dry with a paper towel and then press one side lightly (but firm) into the spice mixture. Heat a skillet to medium/high heat with a bit of olive oil. Take the cod fillet and place it spice side down into the skillet. Cook 3-5 minutes on the first side and then flip for 2 minutes. You'll know it's ready when you have a nice brown crust appearing on the spice side.
5. Sauce // Just after you've flipped your fish, you can make the sauce. It's really easy. Just add 1/4 cup water, butter, chopped figs, and chopped garlic. If you are feeling indulgent, spoon your sauce over the fish a bit. It's not necessary but it does add some flavor. Pull the skillet from the heat and squeeze a lemon over the fish.
6. Plating // Divide the potatoes amongst two plates/bowls and combined with a healthy handful of arugula. Add the pickled shallots (w/o the liquid) and mix it up. This is the base for your fish. Then just plate your fish on top and pour the sauce over each fillet. Sprinkle with chopped almonds.

Shopping List
2 Cod Fillets (6 oz each)
2 Cloves Garlic
4 cups arugula
1 Lemon
1 Pound Russet Potatoes (approx 2 large potatoes)
2 Tablespoons Butter
2 Tablespoons Red Wine Vinegar
1 Shallot
1 Tablespoon Sugar
3 Tablespoons Roasted Almonds
2 small dates
1½ Tablespoons Smoky Cod Spice Blend (Rice Flour & Smoked Paprika)