Cod with Butter Pecan Sauce and Roasted Okra
With all the flavors of the American South, this meal has just enough decadence (hello, butter pecan sauce!) to be true to the region, but won't leave you stuffed. We paired the lightly pan-fried cod with roasted whole okra, tomatoes, and new potatoes so you can really indulge in the sauce.
Servings
Produce
Emerald Okra
12 6 oz
Roma tomato
12 6 oz
Lemon
1 0.5 Whole
Thyme
.10 0.05 oz
Red Potato
18 9 oz
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Pecans
2 1 oz
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Butter, salted
3 1.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Frying dredge mix
Flour
1/3 0.165 cup
Cornstarch
1/3 0.165 cup
Prep ahead (optional)
a. Just half of lemon; cut other half in wedges. b. Cut potatoes into ½-1” pieces. c. Slice tomatoes in half lengthwise, scoop out seeds, roast halves. d. Thinly slice red onion. e. Mince garlic.
Instructions
1
Roast vegetables:
a. Preheat oven to 425º. Prep medium baking pan with olive oil.
b. To the baking pan, add green okra (leave whole), new red potatoes (½-1” pieces), roma tomatoes (slice in half lengthwise, scoop out & discard seeds), and thyme (leave whole). Drizzle with 1 tbsp olive oil; season with ¼ tsp salt and ¼ tsp black pepper.
c. Roast until tender and caramelized, about 12-15 minutes. Remove thyme sprig and add to compost.
2
Cook cod:
a. In large bowl or plate, add dredge mix. Stir to combine.
b. Season cod with ½ tsp salt and spice mix.
c. Lightly dredge cod through the dredge mix; shake off excess.
d. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When oil is hot but not smoking, add dredged cod. Cook until golden and crispy, about 2-3 minutes each side. Continue to cook until opaque throughout, about 10-12 minutes, turning occasionally to avoid burning crust.
e. Set cod aside on paper towel-lined plate.
3
Cook pecan butter sauce:
a. In small sauté pan over medium-high heat, melt 3 tbsp butter.
b. Add red onion (thinly slice), garlic (mince), and pecans (rough chop). Sauté until shallot is translucent and butter and pecans are toasty and fragrant, about 3-4 minutes. Remove from heat and add juice of ½ lemon.
4
Serve:
a. Divide roasted vegetables among plates. Chop tomatoes bite-sized, if preferred.
b. Serve cod fillet alongside. Spoon over butter pecan sauce. Garnish with lemon wedges if desired. Pour the wine & enjoy!
Chef's notes
If you aren't a cod fan, any mild white fish would make a suitable substitution. If you don't prefer fish at all, this recipe goes well with chicken too.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX