Dukkah-Crusted Cod with Cumin-Coriander Sweet Potato Fries and Artichokes

Coarse Nut-and-Seed Dukkah

A coarse mixture creates the substantial crust, while separately toasting the nuts and spices prevents the smaller seeds from burning.

Ingredients

• 1/3 cup raw walnuts
• 1/3 cup shelled unsalted pistachios
• 3 tablespoons sesame seeds
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Toast the walnuts and pistachios in a dry skillet over medium-low heat for 4–6 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate.
2. Toast the sesame seeds in the same skillet for 1–2 minutes, until pale gold, then transfer to a separate bowl. Toast the coriander and cumin for 30–60 seconds, just until fragrant.
3. Let everything cool. Coarsely crush the coriander and cumin in a mortar, then chop or briefly pulse the nuts into a mixture of small crumbs and pea-size pieces.
4. Combine the nuts, seeds, spices, salt, and pepper. Avoid grinding into a paste.

Notes

• The nuts should be lightly toasted rather than deeply browned, since they will toast further on the fish.

Dukkah-Crusted Cod

A top-only crust gives the cod a generous crunch without requiring a breading or risking scorched nuts in a skillet.

Ingredients

• 4 pieces skinless cod loin, 6 ounces each and approximately 1 inch thick
• 1 batch coarse nut-and-seed dukkah
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, or less if the dukkah is quite salty

Instructions

1. Heat the oven to 400°F. Line a shallow baking dish with parchment and brush with 1 teaspoon of the olive oil.
2. Pat the cod very dry and season lightly with salt. Arrange in the dish with space between the portions.
3. Mix the dukkah with the remaining olive oil until lightly moistened. Spoon generously over the tops of the cod and press gently into an even, coarse crust.
4. Roast for 10–15 minutes, depending on thickness, until the thickest part reaches 145°F and the flesh separates into moist flakes. Check early; loosely shield the tops with foil if the nuts darken before the fish is cooked.
5. Lift each portion with a wide spatula, keeping the crust intact, and serve immediately.

Notes

• Keep the dukkah on top rather than coating the underside, where fish juices would soften it.

Cumin and Coriander Sweet Potato Fries

Thick, skin-on batons brown at the edges while retaining a soft center. Ground spices coat evenly without leaving whole seeds exposed to a long roast.

Ingredients

• 2 pounds orange-fleshed sweet potatoes, scrubbed and left unpeeled
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the sweet potatoes lengthwise into roughly 1/2- to 3/4-inch-thick batons or narrow wedges, keeping their thickness reasonably uniform.
2. Dry thoroughly, then toss with the olive oil, cumin, coriander, salt, and pepper.
3. Spread over two rimmed baking sheets in a single layer, with a flat cut side against the pan and space between the pieces.
4. Roast for 20 minutes. Turn the fries and rotate the pans, then roast for another 15–25 minutes, until the edges are deeply browned and the centers are tender.
5. Taste and adjust the salt. If coordinating with the cod, keep the fries in the oven as it drops to 400°F, checking that the thin tips do not burn.

Notes

• These are browned, tender oven fries rather than brittle deep-fried fries; crowding the pans will make them steam.

Steamed Spring Artichokes

Gentle steaming keeps the artichokes moist and lets their sweet, vegetal flavor stand up to the tangy dip.

Ingredients

• 8 small globe artichokes, or 4 medium artichokes
• 1 lemon, halved
• as needed water for steaming

Instructions

1. Trim the artichoke stems to about 1 inch and peel away their tough outer layer. Pull off any damaged outer leaves, cut about 1/2 inch from each top, and snip the sharp leaf tips as needed.
2. Rub the cut surfaces with lemon. Rinse the artichokes, opening the leaves slightly to flush out any grit.
3. Bring 1–2 inches of water to a simmer in a large pot fitted with a steamer basket. Add the squeezed lemon halves to the water and arrange the artichokes in the basket above it.
4. Cover and steam for 25–40 minutes, depending on size, replenishing the water as needed. They are ready when an outer leaf pulls away easily and a paring knife slides into the base without resistance.
5. Drain upside down for a few minutes. Serve whole, with a bowl for discarded leaves; remove and discard the fibrous choke before eating the heart.

Notes

• For medium artichokes, serve one per person and allow up to 45 minutes of steaming.

Mustard, Mayonnaise and Sumac Dip

Dijon supplies a clean bite, while sumac and lemon cut through the mayonnaise and complement the artichoke hearts.

Ingredients

• 1/2 cup avocado-oil mayonnaise, gluten-free and without added sugar
• 1 1/2 tablespoons Dijon mustard, gluten-free and without added sugar
• 1 1/2 teaspoons ground sumac
• 2 teaspoons fresh lemon juice
• 1–2 teaspoons water, as needed
• to taste kosher salt

Instructions

1. Stir together the mayonnaise, Dijon, sumac, and lemon juice.
2. Let stand for 5 minutes so the sumac hydrates. Add water a teaspoon at a time only if needed; the sauce should remain thick enough to cling to an artichoke leaf.
3. Taste before adding salt, since mayonnaise and mustard are already seasoned. Refrigerate until serving.

Notes

• If the dip is too sharp, soften it with another spoonful of mayonnaise rather than adding sweetener.

Overall Timing / Workflow

Start the vegetables first, then cook the fish last so its crust stays crisp and its flesh stays moist.

Instructions

1. 0:00 — Heat the oven to 425°F, put the steamer water on, and trim the artichokes.
2. 0:15 — Begin steaming the artichokes. Cut and season the sweet potatoes, then put them in the oven.
3. 0:25 — Toast and cool the dukkah ingredients, then mix the mustard-sumac dip.
4. 0:40 — Turn the fries and check the artichokes. Remove and drain the artichokes when tender; keep loosely covered.
5. 0:50 — Check the fries. Once well browned and nearly done, reduce the oven to 400°F. Crust the cod and put it on the middle rack; leave the fries on another rack if they need more time.
6. 1:00–1:10 — Check the cod for doneness, remove the fries, and plate immediately.

Notes

• Artichokes can be served warm rather than piping hot, making them the most forgiving component to finish early.

Plating

Keeping the dip and artichokes away from the fish preserves the contrast between the crunchy crust and tender vegetables.

Instructions

1. Set a crusted cod portion on one side of each large plate and pile the sweet potato fries alongside it.
2. Add two small artichokes or one medium artichoke per person, leaving space for a generous spoonful of mustard-sumac dip.
3. Spoon any loose toasted dukkah from the baking dish over the fish rather than over the dip. Provide a shared bowl for spent artichoke leaves.

Leftover Path

Separate storage keeps the sauce from softening the roasted components and makes gentle reheating easier.

Instructions

1. Refrigerate the cod, fries, artichokes, and dip in separate covered containers within 2 hours. Eat the cod within 2 days and the vegetables and dip within 3 days.
2. Reheat the fries at 425°F for 8–12 minutes. Warm the cod separately at 300°F until heated through, shielding the nut crust if needed; avoid prolonged heating, which dries the fish.
3. Serve leftover artichokes cold or briefly steam them. Alternatively, remove the leaves and choke, slice the hearts, and serve with flaked cold cod and a little of the dip.