Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) 12–14 oz (for 2 portions) $9.99 sale ($10.99 reg) per 1 lb
• Organic Baby Bok Choy 10–12 oz, halved lengthwise $2.99 per 1 lb
• Kroger® Brand Snow Peas 8 oz, strings removed $3.49 per 8 oz
• Organic Yukon Gold Potatoes 12 oz (about 3 medium), cut into 1-inch chunks $3.99 per 3 lb
• Organic Ginger Root 1 tbsp, finely grated $3.99 per 1 lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3 ct) 2 cloves, minced $6.99 per 1 lb (or $1.99 for 3 ct)
• Simple Truth Organic® Thai Basil Container (optional but great) A small handful, torn $2.49 per 0.5 oz
• Pantry staples (not in sale list) White miso (2 tbsp), soy sauce (1 tbsp), rice vinegar or lemon (1 tbsp), honey/brown sugar (1 tsp), neutral oil (2 tbsp), butter (1 tbsp), black pepper

Instructions

1. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold salted water, and bring to a boil. Cook until very tender, 12–15 minutes; drain well.
2. While potatoes cook, make the glaze: in a small bowl whisk 2 tbsp white miso + 1 tbsp soy sauce + 1 tbsp rice vinegar (or lemon) + 1 tbsp neutral oil + 1 tbsp grated ginger + 2 minced garlic cloves + 1 tsp honey/brown sugar + black pepper.
3. Prep the fish: pat 12–14 oz cod dry. Spread about half the miso glaze over the top side of the cod (save the rest for the veg).
4. Cook the cod (stove): heat a nonstick skillet over medium-high with 1 tsp neutral oil. Add cod glaze-side up, cover with a lid, and cook until just opaque and flakes easily, 6–9 minutes depending on thickness. If you want more color, uncover for the last minute and let the glaze caramelize slightly. Transfer cod to plates.
5. Sauté the greens (stove): in the same skillet over medium-high, add 2 tsp neutral oil. Add 10–12 oz halved baby bok choy cut-side down and sear 2 minutes. Add 8 oz snow peas, a splash of water (2 tbsp), and the remaining glaze. Toss until bok choy is crisp-tender and glossy, 2–3 minutes. Stir in torn Thai basil (optional).
6. Finish the potatoes: return drained potatoes to the hot pot. Add 1 tbsp butter + 1–2 tbsp water (or milk) + salt/pepper. Smash until rustic and creamy.
7. Serve: mound smashed Yukon Golds, top with miso-ginger cod, and pile bok choy/snow peas alongside. Spoon any pan sauce over everything.