Cod with Almond-Sesame Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 35 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 73 milligrams
- Sodium
- 669 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 7 grams
- Protein
- 41 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 1/2 pounds skinless center-cut cod fillet, bones removed, cut into 4 pieces
Kosher salt and freshly ground pepper
1 cup sliced blanched almonds
3 tablespoons sesame seeds
1/4 cup extra-virgin olive oil
1 leek (white and light green parts), halved lengthwise and thinly sliced
1/2 cup dry white wine
1/2 large head napa cabbage, torn into 2-inch pieces
2 tablespoons chopped jarred pepperoncini, plus 1 tablespoon brine
1 cup cilantro (leaves and tender stems), chopped
1/3 cup pitted Castelvetrano olives, chopped
Directions
- Preheat the broiler. Season the cod with salt and pepper. Heat a large skillet over medium-high heat. Add the almonds and sesame seeds and cook, tossing, until toasted, 3 to 4 minutes. Transfer to a blender and puree until finely ground; set the blender aside.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the leek and cook, stirring, until just beginning to brown, 3 to 4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Add 2 cups water and bring to a simmer. Add the cod, reduce the heat to low, cover and cook until just cooked through, 7 to 9 minutes. Remove the cod to a plate.
- Transfer the leek and 3/4 cup of the cooking liquid to the almond mixture in the blender and blend on high speed until smooth and thick. Add more cooking liquid as needed to loosen.
- Meanwhile, arrange the cabbage on a baking sheet and broil, tossing occasionally, until tender and browned in spots, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons olive oil and the pepperoncini brine. Season with salt and pepper.
- Toss the cilantro, olives, pepperoncini and remaining 1 tablespoon olive oil in a small bowl. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with the cabbage.