Panko-Crusted Cod & Romesco Mayo

with Vegetable Orzo

30 MIN

+$1.99/serving 2 Servings

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with Steelhead Trout

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

930 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Steelhead Trout Fillets
4 oz Orzo Pasta
1 Zucchini
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
2 Tbsps Crème Fraîche

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 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 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, skin side down, to the oiled portion of the foil. 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 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked though.* 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 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 stir in the juice of 1 lemon wedge.

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 fish. Drizzle with the romesco mayo. Enjoy!