Cod With Asparagus Hash and Horseradish Sauce

cod-asparagus-hash-horseradish
Photo by Jen Causey
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 21 g
    • Sat Fat 3 g
    • Cholesterol 70 mg
    • Sodium 600 mg
    • Protein 31 g
    • Carbohydrate 21 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 62 mg

Cook the potato in salted water until fork-tender, 8 minutes. Drain.

Meanwhile, stir together the mayonnaise, horseradish, and 1 tablespoon of the lemon juice in a small bowl.

Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the potato, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, turning occasionally, until brown and crisp, about 10 minutes. Add the onion whites and asparagus and cook, stirring, until the vegetables are tender, about 10 minutes. Transfer to a plate.

Ingredients

  1. Check 1 russet potato, cut into ¾-in. pieces
  2. Check ½ teaspoon kosher salt, divided
  3. Check ½ cup mayonnaise
  4. Check 3 tablespoons horseradish
  5. Check 2 tablespoons fresh lemon juice, divided
  6. Check ¼ cup extra-virgin olive oil, divided
  7. Check ½ teaspoon black pepper, divided
  8. Check 3 spring onion bulbs, whites quartered and greens thinly sliced
  9. Check 1 bunch asparagus, cut into 2-in. pieces
  10. Check 4 (6-ounce) pieces boneless, skinless cod fillets
  11. Check 2 tablespoons roughly chopped dill

Directions

  1. Cook the potato in salted water until fork-tender, 8 minutes. Drain.
  2. Meanwhile, stir together the mayonnaise, horseradish, and 1 tablespoon of the lemon juice in a small bowl.
  3. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the potato, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, turning occasionally, until brown and crisp, about 10 minutes. Add the onion whites and asparagus and cook, stirring, until the vegetables are tender, about 10 minutes. Transfer to a plate.
  4. Heat the remaining oil in the skillet over medium-high. Sprinkle the fish with the remaining salt and pepper. Cook, in batches, until opaque throughout, 2 to 3 minutes per side. Serve, sprinkled with the remaining lemon juice, the dill, and onion greens, with the asparagus hash and horseradish sauce on the side.

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