Romesco Cod with Broccoli, Spinach & Feta Orzo
plus Toasted Almonds & Scallions
Tender, flaky Icelandic cod gets a little saucy in this Mediterranean-inspired meal! The fish is coated in smoky, tangy romesco sauce, then served alongside orzo tossed with spinach, roasted broccoli, and creamy feta. Toasted almonds add crunch and a hit of lemon zest and juice provides brightness. Best of all, you’ll have dinner on the table in just 30 minutes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
6 tablespoon
Romesco Sauce
4 ounce
Orzo Pasta
(Contains: Wheat)
8 ounce
Broccoli
2.5 ounce
Spinach
1 unit
Lemon
10 ounce
Icelandic Cod
(Contains: Fish)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Zest and quarter lemon.
- 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.
- 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.
- To pot with drained orzo, stir in spinach, roasted broccoli and scallion whites, stock concentrate, feta, a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), and as much lemon zest as you like
- Stir until spinach has slightly wilted. 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.
