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, basil, red bell peppers, vinegar, garlic, oregano, salt, pepper, paprika, cayenne, lemon, parsley, serrano
Allergens: fish, nuts
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
