Cod with Hazelnut Romesco Sauce & Greek Salad
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, made from toasted hazelnuts, tomatoes, and Spanish paprika. The fish is served with a savory side of of cucumbers, tomatoes and kalamata olives.
Remove plastic cover from container and set aside any garnishes.
- Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
- Microwave: 2-3 minutes or until warm throughout.
Garnish and serve.
cod, hazelnuts, olive oil, cucumber, tomato, onion, feta, basil, red bell peppers, vinegar, garlic, oregano, salt, pepper, paprika, cayenne, lemon, parsley, serrano Allergens: fish, milk
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: 431
- Fat: 28g
- Carbohydrates: 22g
- Protein: 27g
