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
20 ounce
Icelandic Cod
(Contains: Fish)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Black Pepper
Cooking Oil
Olive Oil
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.
Fish is fully cooked when internal temperature reaches 145°.
