Pan-Seared Cod & Creamy Romesco Sauce

over Vegetable Barley

35 MIN

2 Servings

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with Cod

From the Test Kitchen

In this dish, flaky cod fillets are seared with a coating of earthy oregano, then served over a bed of barley tossed with snap peas and juicy, blistered tomatoes. It’s all topped with a mix of creamy fromage blanc and bold romesco sauce (made with almonds, roasted red peppers, garlic, and more).
7 green SmartPoints® per serving
6 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
½ cup Pearled Barley
4 oz Grape Tomatoes
2 Scallions
4 oz Sugar Snap Peas
3 Tbsps Romesco Sauce (Contains Almonds)
2 Tbsps Fromage Blanc
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano
1 Tbsp Verjus Rouge

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the romesco sauce and fromage blanc; season with salt and pepper.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened and blistered. Add the sliced white bottoms of the scallions, halved peas, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently and gently pressing the tomatoes with the back of a spoon, 1 to 2 minutes, or until thoroughly combined. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the oregano. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Turn off the heat.

*An instant read thermometer should register 145°F.

5 Finish the barley & serve your dish

To the bowl of cooked vegetables, add the cooked barley and 2 teaspoons of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked fish and creamy romesco sauce. Garnish with the sliced green tops of the scallions. Enjoy!