Panko-Crusted Cod & Creamy Romesco

with Vegetable Orzo

30 MIN

+$1.99/serving 4 Servings

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with Salmon

From the Test Kitchen

In this dish, flaky cod fillets bake under a layer of tomato-chipotle butter and panko breadcrumbs to create a crispy crust that is bursting with flavor. You'll serve the fish over a bed of orzo mixed with hearty vegetables, and drizzle it all with a creamy romesco mayo.
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Nutrition

PER SERVING
Calories

830 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
8 oz Orzo Pasta
1 lb Broccoli
2 oz Tomato Chipotle Flavored Butter
2 Lemons
½ cup Panko Breadcrumbs
6 Tbsps Romesco Sauce (Contains Almonds)
4 Tbsps Mayonnaise
2 oz Sliced Roasted Red Peppers

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemons. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the peppers. In a bowl, combine the romesco sauce, mayonnaise, and the juice of 4 lemon wedges. Taste, then season with salt and pepper if desired.

2 Roast the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Line a sheet pan with foil. Coat the center of the foil with a drizzle of olive oil. Transfer the seasoned fish to the oiled portion of the foil, skin side down. Evenly spread the softened butter onto the fish, then top with the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Roast 10 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Cook the broccoli

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/2 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat. Carefully stir in the juice of the remaining lemon wedges.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked broccoli and chopped peppers,; stir to combine. Serve the finished pasta topped with the roasted fish. Drizzle with the romesco mayo. Enjoy!