• 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°.***