Cod with Romesco Sauce and Hazelnuts
Pan seared cod topped with romesco sauce, made with toasted hazelnuts, tomatoes and spanish paprika. Served with a side of greek chopped salad with 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
