← All recipes

Cod Creme Fraiche

Flour-dusted cod over a warm potato-cabbage hash with lemony shallot creme fraiche.

Serves 2Prep 15 minCook 18 minDifficulty mediumCuisine American

gluten-freemain

−Servings: 2+

Add to shopping list Add to meal plan →

Ingredients

• 2cod fillets
• 1pink lemon (or lemon), quartered
• 1russet potato, medium dice
• ½ lbgreen cabbage, core removed, leaves medium diced
• 3 tbsproasted almonds, roughly chopped
• 2 tbsprice flour
• 1shallot, peeled and finely chopped (about 2 tbsp)
• 1 ozCastelvetrano olives, pits removed and smashed
• ¼ tspcrushed red pepper flakes (or to taste)
• 2 tbspcrème fraîche
• Olive oil (for cooking)
• Salt and black pepper

Instructions

1. Prepare the ingredients & marinate the shallot
2. Wash and dry the produce. Medium-dice the potato. Cut out and discard the cabbage core; medium-dice the leaves. Smash the olives with the flat side of a knife and remove/discard the pits. Roughly chop the almonds. Peel and finely chop the shallot (about 2 tablespoons). Quarter the lemon.
3. In a small bowl, combine the chopped shallot and the juice of 2 lemon wedges; season with salt. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4. Cook the potato
5. While the shallot marinates, heat 2 teaspoons of olive oil in a medium (nonstick if available) pan over medium-high heat until hot.
6. Add the diced potato and cook, stirring occasionally, 8–10 minutes, or until the potato is lightly browned and slightly softened. Season with salt and pepper.
7. Add the cabbage
8. Add the diced cabbage to the pan; season with salt and pepper. (If the pan seems dry, add 2 more teaspoons of olive oil.) Cook, stirring occasionally, 5–7 minutes, or until the cabbage has wilted and the potato has softened.
9. Finish the vegetables
10. Add the smashed olives and as much of the crushed red pepper flakes as you like (depending on desired spice). Cook, stirring frequently, 1–2 minutes, or until fragrant.
11. Transfer the vegetable mixture to a bowl, drizzle with a little olive oil, stir to coat, and season with salt and pepper to taste. Keep warm. Wipe out the pan.
12. Coat & cook the cod
13. Place the rice flour on a plate. Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Thoroughly coat one side of each fillet in the flour (tap off excess).
14. In the same pan, heat 1 tablespoon olive oil over medium-high until hot. Add the cod fillets, coated-side down, and cook 4–5 minutes on the first side, or until lightly browned. Flip and cook 1–2 minutes more, or until the cod is lightly browned on the other side and cooked through. Remove from heat.
15. Make the sauce & plate your dish
16. While the cod cooks, add the crème fraîche to the bowl with the marinated shallot; stir to combine and season with salt and pepper to taste.
17. Divide the finished vegetable hash between two plates, place a cooked cod fillet on each, and garnish the vegetables with the chopped almonds. Serve with the crème fraîche sauce and remaining lemon wedges on the side. Enjoy!

Notes

• Marinate the shallot for at least 10 minutes to soften its bite and infuse lemon flavor into the sauce.
• Adjust the amount of crushed red pepper flakes to control heat.
• If you don't have rice flour, an all-purpose flour substitution will work for dusting the cod.
• Cook the cod on medium-high heat so it browns quickly without overcooking; total cook time for fillets is short (about 5–7 minutes total).
• Keep the finished vegetables warm while cooking the cod (set aside in a warm bowl or low oven).
• **Wine pairing suggestion (from Blue Apron):** Benziger Sauvignon Blanc, 2015