Lemon Dill Cod and Artichokes with Spiralized Potatoes
I rarely make dishes like this, because they always seem daunting with delicate sauces. You know, the kind of fish dishes you order out at restaurants. But I love fish with rich, zesty sauces, so I experimented in the kitchen and here we are with exactly that!
Seriously, this dish has it all and if you love lemon and dill, you’ll be in heaven! The artichokes cook and slightly brown in the pan with all the juices from the lemon, fish, and dill for flavor in every bite. The artichokes are pillowy and complement the flaky cod.
The spiralized potatoes are the main event here and offer a light but filling base for the fish. It’s almost like eating pasta and fish! If you’re aiming for a lower carb meal, you could sub in with zucchini noodles here, but I really suggest the starchy savoriness of the potatoes here.
If you don’t love tart, I’d halve the Dijon mustard and maybe take a tablespoon off the lemon juice measurements, but other than that, this recipe is a crowd pleaser and one of those meals that you’ll remember and whip out when entertaining guests!
Also, you can sub in chicken here, tofu steaks, or even roasted cauliflower steaks! As always, make it yours.
Lemon Dill Cod and Artichokes with Spiralized Potatoes
Ingredients
- 3 tablespoons extra virgin olive oil
- 1.5 pounds russet potatoes Blade D, noodles trimmed
- ¼ teaspoon garlic powder
- Salt and pepper
- 1 cup low sodium vegetable broth + more for cooking
- 4 4oz pieces of cod
- 3 tablespoons lemon juice
- ¼ cup non dairy milk I used oat milk
- 1 teaspoon Dijon mustard
- 1 tablespoon arrowroot powder
- 1 14oz can artichoke hearts, drained, halved, and patted dry (lightly squeeze to get out excess moisture)
- 1 garlic clove minced
- 1 tablespoon freshly chopped dill
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss and cook for 5 minutes. Add vegetable broth as the potato noodles start sticking to the bottom of the pan to help them cook. It should take about 15 minutes to cook the potato noodles. When done, set aside on a plate.
- Meanwhile, done with the potatoes, season the cod with salt and pepper and set aside.
- Heat the remaining tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the cod and cook for 4 minutes, flip, and cook another 2-4 minutes until cooked through (if flakes easily, it’s cooked.) Set aside on a plate.
- Meanwhile, whisk together the lemon juice, almond milk, Dijon, and arrowroot.
- Immediately add the artichokes and garlic. Cook for 5 minutes, stirring, to warm up the artichokes and soak up the pan flavors and let brown slightly. Set aside on the plate with the cod. Add the cup of broth, bring to a simmer over high heat and scrape up the browned bits. Cook until reduced by half, about 5 minutes. Pour and whisk in the arrowroot mixture into the pan and cook until thickened. Add the artichokes and cook for 2 minutes to let the artichokes soak up the sauce’s flavor. Then, nestle the cod back to the skillet, spoon over the sauce in the pan and stir in half of the dill, cooking for 1 minute until fragrant. Serve, garnished with remaining dill, family style with the potato noodles or divide potions onto plates.
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