Shawarma-Spiced Cod & Arugula Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Shawarma-spiced cod fillets served over a roasted potato and kohlrabi salad with arugula, currants, and a lemon tahini dressing. Garnished with sweet drop peppers and pistachios.
Ingredients
- 2 Cod Fillets
- 340 g Potatoes
- 56.7 g Arugula
- 1 Kohlrabi
- 1 Lemon
- 29.6 ml Dried Currants
- 29.6 ml Tahini
- 29.6 ml Roasted Pistachios
- 14.2 g Sweety Drop Peppers
- 4.93 ml Whole Dried Oregano
- 14.8 ml Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 211 mg
- Iron: 5.77 mg
- Magnesium: 103 mg
- Phosphorus: 315 mg
- Potassium: 1428 mg
- Zinc: 1.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Cod Fillets
- 340 g Potatoes
- 56.7 g Arugula
- 1 Kohlrabi
- 1 Lemon
- 29.6 ml Dried Currants
- 29.6 ml Tahini
- 29.6 ml Roasted Pistachios
- 14.2 g Sweety Drop Peppers
- 4.93 ml Whole Dried Oregano
- 14.8 ml Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
Let's Cook
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Step 1.
Preheat oven to 450°F. Wash and dry fresh produce. Cut potatoes into 1/2-inch rounds. Peel and cut kohlrabi into 1/2-inch pieces. Soak currants in hot water for at least 10 minutes. Quarter and deseed lemon. In a bowl, combine tahini, juice of 2 lemon wedges, and 1 tablespoon water; season with salt and pepper. Roughly chop pistachios.
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Step 2.
Place potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil, season with salt, pepper, and oregano. Toss to coat and arrange in an even layer. Roast 22-24 minutes until browned and tender.
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Step 3.
After vegetables have roasted about 10 minutes, pat fish dry. Season with salt, pepper, and shawarma spice blend. In a medium pan, heat 2 teaspoons olive oil on medium-high. Add fish and cook 2-3 minutes per side until browned and cooked through.
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Step 4.
Just before serving, in a large bowl, combine arugula, roasted vegetables, drained currants, and juice of remaining lemon wedges. Drizzle with olive oil, season with salt and pepper, and toss. Divide lemon tahini between two dishes and spread. Top with salad and fish. Garnish with peppers and pistachios.