For the cod:
2 Tbsp. olive oil
4 skinless cod fillets (5 oz. each)
2 tsp. chopped fresh chives
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1/2 of the yield of Romesco Sauce
• In a large nonstick skillet over medium-high heat, heat the oil. Sprinkle the cod with the chives, salt and pepper. Cook for 8 minutes, turning once, or until the fish flakes easily. Remove to a plate.
• Add the Romesco Sauce to the skillet, reduce the heat to medium, and bring to a boil. Cook, stirring, for 1 minute, or until heated through. Pour over the cod.
Makes 4 servings.
Per serving: 234 calories, 12 g total fat (2 g saturated), 359 mg sodium, 27 g protein, 3 g carbohydrates, 1 g fiber
For the Romesco Sauce:
2 Tbsp. extra-virgin olive oil
1/4 cup slivered almonds
4 cloves garlic, coarsely chopped
1/4 tsp. red-pepper flakes
1 can fire-roasted tomatoes
1/4 cup pimientos, drained
2 Tbsp. ground golden flaxseeds
2 Tbsp. red wine vinegar
1/2 tsp. sea salt
• In a small skillet over medium-high heat, heat 1 tablespoon of the oil. Cook the almonds, garlic and pepper flakes, stirring, for 3 minutes, or until the almonds are lightly roasted. Transfer the almond mixture to a food processor along with the tomatoes, pimientos, flaxseeds, vinegar, salt and the remaining 1 tablespoon oil. Process until well combined and smooth.
• Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Make 16 servings (2 cups).
Per serving (2 Tbsp.): 57 calories, 5 g fat (0.5 g saturated), 98 mg sodium, 3 g carbohydrates, 2 g protein, 1 g fiber