Cod with Hazelnut Romesco Sauce
Cod is a high protein, low fat fish with a light flaky consistency. In this dish, we pan-sear the cod and top it with our homemade hazelnut romesco sauce, a thick sauce originating from Catalan that is made from toasted hazelnuts, tomatoes, and Spanish paprika. Served with a savory side of cucumbers, tomatoes and kalamata olives.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 2 minutes. Continue to cook in 20 second increments or until warm throughout.
Cod, hazelnuts, salt, parsley, romesco sauce: olive oil, hazelnut, roasted red pepper, tomatoes, garlic, parsley, paprika, sherry vinegar and cayenne pepper, salad dressing: salt, lemon, sherry vinegar, olive oil, sunflower oil, oregano and garlic, salad: olives, basil, parsley, red pepper flakes, pepper, tomato, cucumber, serrano chile and romaine Allergens: Fish and hazelnuts
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 490
- Fat: 35g
- Carbohydrates: 15g
- Protein: 31g
