roasted fish & kimchi potatoes with arugula

roasted fish & kimchi potatoes with arugula

Kimchi, a fermented cabbage filled with healthy probiotics, is one of our favorite superfoods. It can be quite spicy, so make sure to taste it before using in the recipe so you can decide how much you’d like to add. Paired with smashed roasted potatoes and arugula, this is one of our most flavorful and simple one-sheet dinners. Cook, relax, and enjoy!

What you’ll need:
1 lb fingerling potatoes
10 oz Kimchi Kooks Classic kimchi
2, 6-oz pollock filets
2 oz baby arugula
olive oil
coarse salt
freshly ground black pepper

Equipment:
rimmed baking sheet

Recipe steps:
1. Cook potatoes
Preheat oven to 450ºF. Toss potatoes with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast until golden and tender, about 20 minutes.

2. Make dressing
Meanwhile, squeeze liquid from kimchi into a medium bowl. Whisk in 1½ tablespoons oil. Taste dressing to check spiciness.

3. Smash potatoes
Remove sheet from oven and smash potatoes by pressing on the potatoes with the bottom of a cup or glass. Drizzle with 1 tablespoon oil and make room for pollock.

4. Add fish and kimchi
Season pollock all over with salt and pepper and add to sheet with potatoes. Taste kimchi for spiciness and scatter half to all (depending on your heat preference) over the potatoes on the sheet. Roast until pollock is cooked through and opaque, 7–9 minutes.

5. Add arugula
Remove sheet from oven and scatter arugula over potatoes. Drizzle with half of dressing and toss gently to combine.

6. Serve
Serve pollock alongside kimchi potatoes and drizzle with as much dressing as you like. Enjoy!

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