Meal Bite: Brown Butter Crispy Cod with Succotash

Name: Brown Butter Crispy Cod with Succotash
Prep time: 30 min
Cook time: 20 min
Ingredients: 4 cod fillets; 6 cloves garlic ((minced ~6tsp)); 5 oz shishito peppers ((stems removed and halved)); 2 ears corn ((cut off the cob)); 1.5 lb potatoes ((sliced to 1/4 inch thick circles (purple if you can find them!)); 1 bunch fresh oregano ((de-stemmed and roughly chopped)); 4 T butter; 4 T sherry vinegar; 2 shallots ((minced))

Hi Busies!

I have my own opinions when it comes to Blue Apron, but there’s no denying that they slay when it comes to flavor. The combination of corn, shishito peppers, shallots, and roasted potatoes in this succotash is truly on another level. Salty, crispy, crunchy, sweet, spicy…it’s literally everything you need. Literally. But then – drizzle over all that amazingness with a brown butter sauce – let me say that again – BROWN BUTTER SAUCE. I mean…

I could eat this as my last meal and die happy.

But then I wouldn’t get to eat it again tomorrow! The flaky, light and crispy cod is the perfect complement to the succotash. Drizzled with more brown butter sauce – obviously.

I make a few of my usual modifications to Blue Apron recipes in my version below – roasting the potatoes in the oven instead of in the pan is a big time saver, and the potatoes just come out crispier. The original recipe calls for purple potatoes – may y’all have better luck finding those than me! Whole Foods maybe?

Shishito peppers are a new favorite around here. Sweet and crunchy with a bit of heat, they’re fun to eat on their own as a snack (just drizzle with olive oil, salt, & pepper and saute until they begin to blister), but also perfect in this succotash. I get mine from ❤️Trader Joe’s ❤️, but I’m guessing Whole Foods would have them too.

Is it possible to have food envy off a picture I took, of a meal I ate? Yep. #takemeback

Finishing off with some sweet corn, fresh off the cob, made this the perfect meal to eat on the last day of summer! Summer, I’m so sad to see you go, but ready for:

all pumpkin everything
leggings, sweaters, & boots (oh my!)
white chicken chili
football finger foods
curling up on the couch with a blanket, a good book, and a pup (or 2!)

Regardless of the season, you need this meal in your life. Have you had shishito peppers before? What was your first impression of them? Let me know in the comments below!

Brown Butter Crispy Cod with Succotash

Prep Time 30 minutes

Cook Time 20 minutes

Servings 4

Author Sam - Busy Girl Bites

Ingredients

4 cod fillets
6 cloves garlic (minced ~6tsp)
5 oz shishito peppers (stems removed and halved)
2 ears corn (cut off the cob)
1.5 lb potatoes (sliced to 1/4 inch thick circles (purple if you can find them!)
1 bunch fresh oregano (de-stemmed and roughly chopped)
4 T butter
4 T sherry vinegar
2 shallots (minced)

Instructions

Preheat oven to 400°F. Place potato rounds in one layer across a couple of non-stick cookie sheets. Drizzle with olive oil (or spray with cooking spray), salt, and pepper. Roast 20 minutes or until browned and crispy, flipping halfway through.
While the potatoes cook, heat 1 tsp olive oil on medium high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and softened; season with salt and pepper. Set aside.
Add 1 tsp olive oil, if needed. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the oregano and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.
Combine potatoes, corn, and peppers, and set aside.
Pat the cod fillets dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat butter and 1 tsp of olive oil on medium-high until melted and hot. Add the seasoned fillets and cook 2 to 3 minutes on the first side, or until browned. Flip and slowly add the vinegar. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Transfer to a plate, leaving the sauce in the pan.
Drizzle sauce over the cooked veggies. Serve cod over top and garnish with oregano.

Recipe Notes

To meal prep, I recommend buying frozen cod fillets and just cooking them the night you want to eat. The cod only takes ~10 minutes to cook and make the sauce. For meal prep, do steps 1-4 to prep the succotash. Place in a meal prep container and freeze, then thaw when you're ready to serve the cod. Reheat the succotash while the cod cooks, and add the brown butter sauce immediately before serving.

Adapted from Blue Apron

samanthadavis41@gmail.com

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Tags: Fishfreezer mealsmeal prepRound2

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