From chef Solomon Flatow

Recipe Serves: 4

A note from chef flatow:

When winter seems just around the corner, but you’re not quite ready for heavy sweaters and lots of root vegetables, try this delicate pairing of olive oil poached cod with red pepper romesco. For bold flavors, use the best of seasonal produce.

Romesco ingredients:

• 1 large plum tomato, seeded and diced
• 1 cup piquillo peppers, drained and chopped
• 1/4 cup Marcona almonds
• 1/4 cup crusty white bread, cubed
• 1 clove garlic
• 2 tablespoons sherry vinegar 
• 2 teaspoons smoked paprika
• 1 teaspoon crushed red pepper
• 1/3 cup extra virgin olive oil

fish and vegetable ingredients:

• 1 bunch asparagus, ends removed, and cut into 1" pieces
• 1 cup shelled fava beans
• 2 cups red quinoa, cooked according to package instructions
• 1/4 cup chopped parsley, tarragon and chives
• 4 8-ounce portions Pacific cod
• 1 quart extra virgin olive oil
• 4 sprigs thyme
• 4 sprigs tarragon

Instructions:

1. Prepare the romesco. In a bowl of a food processor, combine the tomatoes, peppers, almonds and bread. Pulse until roughly chopped. Add the remaining ingredients and process until smooth. Season to taste with salt and pepper. Set aside.
2. Bring a large pot of water to a boil and season generously with salt. Add the asparagus to the water and cook for one minute. Remove with a slotted spoon and place immediately into a bowl of ice water. Repeat process with fava beans. Drain and pat dry with a kitchen towel.
3. In a medium sauté pan, heat the olive oil, thyme and tarragon on medium low heat until it reaches 225 degrees. Season the cod with salt and carefully place into hot oil. It should be fully submerged, add more oil if necessary. Maintain the cooking temperature, making sure the oil never comes to a simmer. Cook for 7 minutes, until opaque. Remove from the fire and allow the residual heat to finish cooking the fish.
4. Meanwhile, preheat a small sauté pan on medium heat. Add a couple of tablespoons of the cooking oil from the fish and add the quinoa, asparagus and fava beans. Cook for a few minutes, until hot. Remove from the heat and add the chopped herbs. Season to taste with salt and pepper.
5. Using a fish spatula, carefully remove cod from the oil and drain excess oil on a sheet tray lined with paper towels.

To serve: 

Spread a generous layer of romesco in the middle of the plate. Place about a half cup of the quinoa mixture on top, followed by the fish on top of that. Garnish with microgreens and serve immediately.