Seared Cod with Potato veggie salad

By kristayoder

Blue Apron

Ingredients

• 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

Preparation

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