Instant Pot Cod with Warm Beet and Arugula Salad
Ingredients
- ¼ cup extra-virgin olive oil , divided, plus extra for drizzling
- 1 shallot , sliced thin
- 2 garlic cloves , minced
- 1½ pounds small beets , scrubbed, trimmed, and cut into ½-inch wedges
- ½ cup chicken or vegetable broth
- 1 tablespoon dukkah , plus extra for sprinkling
- ¼ teaspoon table salt
- 4 (6-ounce) skinless cod fillets , 1½ inches thick
- 1 tablespoon lemon juice
- 2 ounces (2 cups) baby arugula
Instructions
Instant Pot Cod with Warm Beet and Arugula Salad serves 4 original recipe by America's Test Kitchen.
Organization Tags
Tags easily organize your Recipe Library
Comments