Pan-Seared Cod & Creamy Romesco Sauce over Vegetable Barley

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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!