IN THE KIT
2 ozroasted red peppers
4 ozarugula greens
1 ozseafood seasoning
1 ozparmesan cheese
2 ozbaby tomatoes
2 ozred wine vinaigrette
3 ozseasoned GF panko
2 ozgarlic onion blend
Salt & pepper
Kitchen Items Needed
Potato masher or fork
2 medium bowls
Rimmed baking sheet
Preheat oven to 425ºF with a rack in the middle;
Peel potato, then cut into 1-inch pieces;
Cut baby tomatoes in half;
Cut cucumbers into small bite size pieces;
Crack egg, separate egg from yolk, place yolk in small bowl & discard egg white;
Roughly chop peppers into small pieces.
Place in a medium saucepan with enough water to cover by 1 inch. Cover & bring to a boil over high. Uncover & cook until barely tender, about 8 minutes. Add cod to potatoes; simmer until cooked through, 4–5 minutes. Drain, shaking out excess water. Transfer potatoes & cod to a medium bowl.
Coarsely mash potatoes & cod together with a potato masher or fork. Add seafood seasoning, garlic/onion blend, egg yolk, ¾ gluten-free panko, red peppers, salt & pepper; stir to combine. Mixture will be wet; let sit for 5 minutes, to allow panko to absorb excess liquid.
Lightly brush a rimmed baking sheet with oil. In a shallow bowl, combine remaining panko, 1½ teaspoons oil, a pinch of salt. Form cod mixture into 4 (4-inch) cakes. Coat each side with gluten-free panko mixture, tapping off excess. Place cod cakes on baking sheet. Bake on lower oven rack, flipping halfway through, until golden-brown, 5–10 minutes per side (watch closely as ovens vary).
Add arugula to bowl, toss to combine with cucumber, tomato, ½ parmesan cheese, & red wine vinaigrette to taste. Serve cod cakes alongside salad with remoulade.