Almond Baked Cod Food

ALMOND BAKED NORWEGIAN COD

Steps:

• Cut fish into serving size pieces. Spray 12 x 8-inch ovenproof pan with non-stick spray. Coat fish with flour and salt mixture; place in single layer in pan. Pour butter, lemon juice and peel over fish; bake 20 to 25 minutes in 350℉ (180℃) oven. Sprinkle with slivered roasted almonds and chopped green onion.

COD WITH ALMOND-SESAME SAUCE

Steps:

• 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.