[PROTEIN DOUBLE ICELANDIC COD] Roasted Cod with Romesco Sauce, Scallion Feta Orzo, and Broccoli

• Toss broccoli and scallion whites on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Trim and thinly slice scallions, separating whites from greens. Cut broccoli florets into bite-size pieces if necessary. Roughly chop spinach. Zest and quarter lemon.

Add broccoli and scallion whites to a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

• Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-10 minutes. Drain.
• Return drained orzo to pot; cover to keep warm until ready to use in Step 5.

• While orzo cooks, pat cod* dry with paper towels; season with salt and pepper.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cod and cook until browned and cooked through, 3-5 minutes per side.
• Remove from heat. Stir in romesco sauce. Turn fish to coat.

When pasta and broccoli is cooked, drain and return pasta to pot with spinach, roasted broccoli and scallion whites, stock, feta, as much lemon zest as you'd like, a squeeze of lemon (big squeeze for 4), and a drizzle of olive oil. Stir until spinach is wilted from the heat of the pasta and broccoli. Taste and season with salt and pepper.

• Divide orzo between shallow bowls; top with romesco cod. Spoon any remaining sauce from pan over cod. Sprinkle with scallion greens and almonds. Serve with remaining lemon wedges on the side.