Romesco Cod with Broccoli, Spinach & Feta Orzo

Mediterranean

Easy Prep

plus Toasted Almonds & Scallions

30 min

Difficulty: 2/3

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!

Allergens

Fish

Milk

Wheat

Tree Nuts

Utensils

Baking Sheet

Paper Towel

Large Pan

Zester

Strainer

Medium Pot

Tags

Mediterranean

Easy Prep

Premium

Ingredients

Veggie Stock Concentrate

1 unit

Feta Cheese

0.5 cup

Romesco Sauce

6 tablespoon

Orzo Pasta

4 ounce

Broccoli

8 ounce

Spinach

2.5 ounce

Lemon

1 unit

Icelandic Cod

10 ounce

Scallions

2 unit

Garlic Powder

1 teaspoon

Sliced Almonds

0.5 ounce

Black Pepper

teaspoon (tsp)

Olive Oil

1 teaspoon (tsp)

Cooking Oil

2 teaspoon (tsp)

Salt

teaspoon (tsp)

Preparation

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.