Pan-Seared Cod & Creamy Romesco Sauce over Vegetable Barley

Pan-Seared Cod & Creamy Romesco Sauce

over Vegetable Barley

35 MIN
2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • 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 Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Pan-Seared Cod & Creamy Romesco Sauce over Vegetable Barley
    Title
    • 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
    Cook the barley
    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.

    Prepare the ingredients
    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.

    Cook the vegetables
    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.

    Cook the fish
    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.

    Finish the barley & serve your dish
    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!

    Tips from Home Chefs

    Cook the barley
    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.

    Prepare the ingredients
    Cook the vegetables
    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.

    Cook the fish
    Finish the barley & serve your dish
    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!

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