Sumac Fish with Lemon Potatoes

• 200 g raw cod fillet — Raw Pacific cod fillet
• 220 g, cut into 1 cm cubes — Raw baby potatoes
• 70 g (about 1/4 cup) — Plain nonfat Greek yogurt
• 50 g — Raw baby spinach
• 20 g (about 1 1/3 tbsp) — Fresh lemon juice
• 15 g (1 tbsp) — Extra-virgin olive oil
• 2 g (about 1 tsp) — Ground sumac
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Crisp the lemon potatoesHeat 10 g olive oil in a wide skillet over medium-high. Add potato cubes, half the salt, half the sumac, oregano, and 8 g lemon juice.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Lift the lid away from your face and reduce heat if lemon juice spits.
2. 2Cover 5 minutesCover 5 minutes, then uncover and cook 5 minutes.10 minLook for: The potatoes are tender with crisp golden faces and a dry lemon-sumac coating.
3. 3Cook the sumac codPush potatoes to the skillet edge. Coat cod with remaining oil, sumac, and salt; cook over medium for 4 minutes, turn.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Wash hands after handling raw fish and verify 145°F with a clean thermometer.
4. 4Continue cooking the sumac codCover, and cook 4 to 6 minutes more, adding spinach for the final 90 seconds.6 min · 145°FLook for: The cod flakes at its center and reaches 145°F, potatoes remain crisp, and spinach is wilted.
5. 5Make the lemon yogurt and plateRest the cod and potatoes off heat for 5 minutes. During the first 30 seconds of that rest, stir the yogurt with the remaining 12 g lemon juice.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Plate the rested codPlate the rested cod and potatoes with the spinach, then spoon all lemon yogurt alongside.Look for: The yogurt is smooth, cod remains in large flakes, and potatoes keep crisp edges.Safety: Keep yogurt chilled until mixing, then refrigerate leftovers within 2 hours.