Crispy Cod Sandwiches with Red Cabbage & Apple Slaw and Roasted Potato Wedges from Blue Apron

 

 

I received a gift card from Blue Apron from a family member (thank you Pat and Fred), and I decided to give it a try for a week. 2 dishes and only one was a keeper that I will continue to make on my own. My assessment of Blue Apron was, although convenient and everything was fresh, it is over priced if you don’t have a coupon. Above pictured is the 2 meals I received from Blue Apron, pork dish is not reflected here because we didn’t really like it. Here is the recipes we all enjoyed:

Ingredients:

4 cod fillets

4 potato buns

2 carrots

2 scallions

1 apple

1 lb. red cabbage

2 russet potatoes

3 TBS sweet pickle relish

2 TBS red wine vinegar

1/4 cup Old Bay Seasoning (they provided their own spices, but this one is a great substitute since I don’t know what was in there’s)

1/3 cup mayonnaise

1/4 cup sugar

Olive oil

Salt

Pepper

Directions:

Preheat the oven to 475 degrees

Cut the potatoes into 1 inch wedges

Remove and discard the core of the cabbage, thinly slice

Core the apple and cut into matchsticks

Cut off and discard the root ends of the scallions, thinly slice, separating the white bottoms and green tops

Peel the carrots and grate on the large side of a box grater, place in a bowl with 1/4 of the vinegar, season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes

Place the potato wedges on a sheet pan, drizzle with olive oil, season with salt and pepper, toss and arrange skin sides down, roast for 28-30 minutes

While potatoes are roasting make the slaw: combine sugar and  remaining vinegar and whisk until dissolves. Add cabbage and apple, stir thoroughly, season with salt and pepper, set aside to marinate for at least 10 minutes

While the slaw marinates, make the sauce: combine mayo, relish and white bottoms of scallions, season with salt and pepper

Once the potatoes have roasted for at least 10 minutes, place the Old Bay Seasoning on a plate, pat the cod fillets dry, season with salt and pepper, coat with seasoning, tapping off excess

In a large , non stick pain, heat 1 TBS olive oil on medium high, add cod fillets and cook 5-7 minutes on one side, flip and cook 2-3 minutes on reverse side, or until lightly browned

Leave browned bits in the pan as you transfer fish to a plate and set aside in a warm place

Add the buns, cut side down, to the pan you used to cook the fish, toast for 1-2 minutes, or until lightly browned

Spread a layer of sauce on the buns with the cooked fish and marinated carrots

Serve with potatoes and slaw and garnish with green tops of scallions

 

 

 

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About Chez Starz

I live in California with my wonderful children and have an amazing boyfriend. I have been a paramedic for over 20 years and work for a Fire District as their EMS Manager. I have a passion and love for food and cooking. This blog is just a place to share my favorite recipes.
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