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Cod Sandwiches

Seared cod sandwiches with caper aioli and marinated endive-kale salad on toasted buns.

Serves 2Prep 10 minCook 8 minDifficulty easyCuisine American

main

−Servings: 2+

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Ingredients

• Main
• 2cod fillets
• 2potato buns
• 1 clovegarlic
• 1 ozbaby kale
• 1white endive
• Knick-knacks (for aioli & marinade)
• 2 tbspmayonnaise
• 1shallot
• 1 tbspcapers
• 1 tbspapple cider vinegar
• 1–2 tablespoons olive oil (see steps for amounts)
• Salt and freshly ground black pepper

Instructions

1. Wash and dry the produce. Halve the buns. Peel the shallot and mince to get about 2 tablespoons (you may have extra). Cut off and discard the endive root; halve lengthwise, then crosswise. Roughly chop the kale. Roughly chop the capers. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).
2. In a small bowl, combine the mayonnaise, chopped capers, and up to half of the garlic paste; season with salt and pepper to taste. Set aside.
3. In a small bowl, combine the minced shallot, apple cider vinegar, 1 tablespoon olive oil, and as much of the remaining garlic paste as you'd like. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4. While the shallot marinates, pat the cod fillets dry with paper towels and season both sides with salt and pepper.
5. In a medium (nonstick, if you have one) pan, heat 2 teaspoons olive oil over medium-high until hot. Add the seasoned fillets and cook 3–5 minutes on the first side, or until lightly browned. Flip and cook 2–3 minutes more, or until cooked through.
6. Leave any browned bits (fond) in the pan and transfer the cooked fillets to a plate.
7. While the cod cooks, in a medium bowl combine the endive and about 3/4 of the marinated shallot. Toss to combine and season with salt and pepper to taste.
8. Add the buns, cut side down, to the pan with the reserved fond. If the pan seems dry, add 1 teaspoon olive oil. Toast on medium-high for 1–2 minutes, or until golden brown. Transfer to a clean, dry work surface.
9. In a medium bowl, combine the baby kale and the remaining marinated shallot. Drizzle with a little olive oil and toss to coat; season with salt and pepper to taste.
10. Spread a thin layer of the caper aioli on the bottom halves of the toasted buns. Top with the cooked cod fillets and dressed kale/endive salad. Close the sandwiches, divide between two plates, and enjoy!

Notes

• Smash the garlic into a paste with the flat side of a knife for the best texture in the aioli; a microplane/zester also works.
• Reserve the browned bits (fond) in the pan after cooking the fish — they add flavor when toasting the buns.
• If your pan is dry when toasting the buns, add a little olive oil to prevent sticking and help achieve a golden crust.
• Adjust the amount of garlic in the aioli and the shallot marinade to taste.
• Serve immediately for best texture; leftovers can be stored separately (fish, buns, salad) and reheated/assembled later.