4 cod fillets (or another white fish such as tilapia)
2 cup mixed greens (add more as you wish)
2 Russet potatoes, sliced
4 cloves garlic, minced
4 tablespoons butter
2 shallots (or use a red onion), sliced
2 tablespoons sugar
4 tablespoons red wine vinegar
4 whole dates, minced
4 tablespoons of flour (I used whole wheat) mixed with paprika
2 lemons or 2 tablespoons of lemon juice
Directions
Preheat oven to 450 degrees F. Cut potatoes into thin rounds.
Peel and thinly slice the shallot.
Peel and roughly chop the garlic.
Roughly chop dates.
Quarter and juice the lemon (if using).
Roast Potatoes: add to a sheet pan (or large bowl) and drizzle 2 teaspoons of olive oil, season with salt and pepper (add garlic powder, optional) and toss to coat thoroughly. Arrange in single layer and roast. Flip potato slices halfway through, total roasting about 18 to 20 minutes. Remove from the oven and transfer to large bowl (can be same bowl used above). Set aside.
Pickle the shallot (or red onion): While potatoes are in the oven, combine shallot, sugar, vinegar, and ¼ cup of water; salt and pepper to a small pot. Heat to on high to bring to a boil. Cook for 1 to 2 minutes or until the sugar has dissolved. Set aside to cool, stirring occasionally.
Cook the fish: Add flour and paprika blend on a plate. Pat the fish fillets dry with a paper towel; season with salt and pepper. Coat both sides of the fillet in the spice blend. In a medium pan, heat 2 teaspoons of olive oil on medium-high heat. Add fillets and cook 3 to 5 on each side until lightly browned. Remove fillets to set aside.
Add butter, garlic, dates and ¼ cup of water to the pan to deglaze the pan for about 2 to 3 minutes. Turn off the heat and add juice of the lemon.
To finish: add 2-4 tablespoons of the shallot pickling liquid to the bow of roasted potatoes, add the mixed greens, pickled shallot, and a little bit of lemon juice. Toss to combine. Add the greens and potato mixture to a plate and top with the fish fillet and garlic sauce. Enjoy!
Nutrition Information:
4 servings: 397 calories. 6g fat, 39g carbohydrates, 45g protein