Got the recipe from Blue Apron. Wanted to make sure I always had it. This is an entire meal, including side and salad.
Ingredients: [‘cod fish fillets’, ‘baguette’, ‘garlic cloves’, ‘watermelon radish’, ‘romaine lettuce’, ‘yukon gold potato’, ‘thyme’, ‘butter’, ‘red wine vinegar’, ‘shallot’, ‘panko breadcrumbs’]
Quantity of Ingredients: [“2 cod fish fillets”,”1 small baguette”,”5 garlic cloves”,”1 watermelon radish”,”1 romaine lettuce, heart “,”1/2 lb yukon gold potato”,”1 bunch thyme”,”2 tablespoons butter”,”2 tablespoons red wine vinegar”,”1 shallot”,”1/2 cup panko breadcrumbs”]
Number of Servings: 2
Steps: [‘Preheat the oven to 450°F. Wash and dry the fresh produce. Heat.’, ‘a medium pot of salted water to boiling on high. Peel and large.’, ‘dice the potato. Peel the garlic. Cut the baguette into ½-inch-thick.’, ‘slices. Pick the thyme leaves off the stems; discard the stems and.’, ‘roughly chop the leaves. Cut off and discard the root end of the.’, ‘lettuce; separate the leaves. Halve and very thinly slice the radish.’, ‘Peel and mince the shallot to get 2 tablespoons of minced shallot.’, ‘(you may have extra); place in a medium bowl with the vinegar.’, ‘Add the potato and 4 of the garlic cloves to the pot of boiling.’, ‘water and cook 12 to 14 minutes, or until the potato is tender when.’, ‘pierced with a fork. Drain thoroughly and return to the pot. Off.’, ‘the heat, add the butter. Using a fork, mash the mixture to your.’, ‘desired consistency; season with salt and pepper to taste.’, ‘While the potato cooks, pat the cod fillets dry with paper towels;.’, ‘season with salt and pepper on both sides. In a medium pan.’, ‘(nonstick, if you have one), heat 2 teaspoons of olive oil on.’, ‘medium-high until hot. Add the seasoned fillets and cook 2 to 3.’, ‘minutes per side, or until lightly browned and cooked through.’, ‘Transfer to a bowl; using 2 forks, carefully flake into large pieces.’, ‘While the potato continues to cook, place the baguette on a sheet.’, ‘pan. Drizzle with olive oil and season with salt and pepper; toss to.’, ‘coat. Arrange in a single, even layer and toast in the oven 6 to 8.’, ‘minutes, or until golden brown. Remove from the oven. When cool.’, ‘enough to handle, carefully rub 1 cut side of each toasted baguette.’, ‘slice with the remaining garlic clove; discard the clove.’, ‘While the baguette toasts, to make the filling, gently stir the flaked.’, ‘cod into the pot of mashed potato, keeping the pieces as intact as.’, ‘possible; season with salt and pepper to taste. Transfer to a baking.’, ‘dish. In a bowl, combine the breadcrumbs and thyme; season.’, ‘with salt and pepper to taste. Stir in enough olive oil to moisten.’, ‘the mixture. Evenly spread the mixture over the filling. Bake 8 to 10.’, ‘minutes, or until lightly browned on top. Remove from the oven and.’, ‘let stand for at least 2 minutes before serving.’, ‘possible; season with salt and pepper to taste. Transfer to a baking.’, ‘dish. In a bowl, combine the breadcrumbs and thyme; season.’, ‘with salt and pepper to taste. Stir in enough olive oil to moisten.’, ‘the mixture. Evenly spread the mixture over the filling. Bake 8 to 10.’, ‘minutes, or until lightly browned on top. Remove from the oven and.’, ‘let stand for at least 2 minutes before serving.’, ‘Add the potato and 4 of the garlic cloves to the pot of boiling.’, ‘water and cook 12 to 14 minutes, or until the potato is tender when.’, ‘pierced with a fork. Drain thoroughly and return to the pot. Off.’, ‘the heat, add the butter. Using a fork, mash the mixture to your.’, ‘desired consistency; season with salt and pepper to taste.’, ‘While the potato continues to cook, place the baguette on a sheet.’, ‘pan. Drizzle with olive oil and season with salt and pepper; toss to.’, ‘coat. Arrange in a single, even layer and toast in the oven 6 to 8.’, ‘minutes, or until golden brown. Remove from the oven. When cool.’, ‘enough to handle, carefully rub 1 cut side of each toasted baguette.’, ‘slice with the remaining garlic clove; discard the clove.’, ‘While the brandade bakes, to make the vinaigrette, season the.’, ‘shallot-vinegar mixture with salt and pepper to taste. Slowly.’, ‘whisk in 2 tablespoons of olive oil until well combined. Just.’, ‘before serving, in a large bowl, combine the lettuce and radish;.’, ‘season with salt and pepper. Add enough of the vinaigrette to coat.’, ‘the salad (you may have extra); toss to combine. Season with salt.’, ‘and pepper to taste. Transfer to a serving dish. Serve the baked.’, ‘brandade with the garlic toasts and salad on the side. Enjoy!’]