Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds.Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Roughly chop the pistachios.

Step 2

2 Roast the potatoes & kohlrabi Place the potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 3

3 Cook the fish Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 4

4 Make the salad & serve your dish Just before serving, in a large bowl, combine the arugula, roasted potatoes and kohlrabi, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!

Step 5

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds.Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Roughly chop the pistachios.

Step 6

2 Roast the potatoes & kohlrabi Place the potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 7

3 Cook the fish Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 8

4 Make the salad & serve your dish Just before serving, in a large bowl, combine the arugula, roasted potatoes and kohlrabi, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!