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Seared Cod with Potato veggie salad


Blue Apron

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  • 2 fish fillets
  • 10 ounces fingerling potatoes, cut into rounds
  • 3 ounces radishes, sliced
  • 1 bunch asapargus, 2 inch pieces
  • 1 lemon
  • 1 bunch tarragon
  • 1 shallot
  • 1 T capers
  • 1 T dijon mustard
  • 2 T olive oil



Step 1

-blanch asapragus and cool in ice water
-cook the potatoes in boiling water for 10 min and drain
-mix shallot, mustard, oil, and juice of the lemon
-Combine dressing, asapragus, potatoes, capers, and targon
-Cook the fish


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