Panko-Crusted Cod & Romesco Mayo with Vegetable Orzo
New & Notable

Panko-Crusted Cod & Romesco Mayo

with Vegetable Orzo

30 MIN
+$1.99/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    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
      700 Cals (est.)
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    ingredients
    Panko-Crusted Cod & Romesco Mayo with Vegetable Orzo
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 oz Tomato Chipotle Flavored Butter
    • 1 Lemon
    • ¼ cup Panko Breadcrumbs
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Mayonnaise
    • 1 oz Sliced Roasted Red Peppers
    • 4 oz Orzo Pasta
    • 2 Tbsps Crème Fraîche
    • 1 Zucchini
    Prepare the ingredients
    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 medium 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 lemon. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the romesco sauce, mayonnaise, and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    Roast the shrimp
    2 Roast the shrimp

    Melt the softened butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the breadcrumbs; stir to combine. Lightly coat a small baking dish with a drizzle of olive oil. Pat the shrimp dry with paper towels; season with salt and pepper. Transfer the seasoned shrimp to the baking dish. Evenly top with the buttered breadcrumbs. Roast 6 to 8 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked though. Remove from the oven.

    Cook the pasta
    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.

    Cook the zucchini
    4 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Carefully top with the juice of 1 lemon wedge.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, chopped peppers, crème fraîche, and the juice of the remaining lemon wedge; stir to combine. Serve the finished pasta topped with the roasted shrimp. Drizzle with the romesco mayo. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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 medium 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 lemon. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the romesco sauce, mayonnaise, and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.

    2 Roast the shrimp

    Melt the softened butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the breadcrumbs; stir to combine. Lightly coat a small baking dish with a drizzle of olive oil. Pat the shrimp dry with paper towels; season with salt and pepper. Transfer the seasoned shrimp to the baking dish. Evenly top with the buttered breadcrumbs. Roast 6 to 8 minutes, or until the breadcrumbs are lightly browned and the shrimp are opaque and cooked though. Remove from the oven.

    Roast the shrimp
    Cook the pasta
    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 zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Carefully top with the juice of 1 lemon wedge.

    Cook the zucchini
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, chopped peppers, crème fraîche, and the juice of the remaining lemon wedge; stir to combine. Serve the finished pasta topped with the roasted shrimp. Drizzle with the romesco mayo. Enjoy!

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