Cod with almond-sesame sauce

Ingredients:

• 0.7 kg skinless and boneless cod fillet (center cut), cut into 4 pieces
• 1 cup chopped blanched almonds
• 3 tablespoons sesame seeds
• 1/4 cup olive oil
• 1 leek (white and light green parts only), halved lengthwise and thinly sliced
• 0.5 cups dry white wine
• Half a large head of Chinese cabbage, torn into 5cm pieces.
• 2 tablespoons chopped pickled pepperoncini peppers + 1 tablespoon brine
• 1 cup cilantro (leaves and soft stems), chopped
• 1/3 cup pitted Castelvetrano olives, chopped

Preparation:

1. Preheat the oven to broil. Season the cod with salt and black pepper. Heat a large skillet over medium heat. Add the almonds and sesame seeds and cook, stirring, until golden brown, 3-4 minutes. Transfer to a blender and puree; set aside in the blender.
2. In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and cook, stirring, until just beginning to brown, 3-4 minutes. Add the wine and cook until slightly reduced, about 3 minutes. Then pour in 2 cups of water and bring to a boil. Add the cod, reduce the heat to low, cover, and simmer until tender, 7-9 minutes. Remove the cod to a plate.
3. Place the leeks and 3/4 cup of the fish stock into the almond mixture in a blender and blend on high speed until smooth. Add more stock if needed to thin the sauce.
4. Meanwhile, place the cabbage on a baking sheet and broil, stirring occasionally, until tender and charred, about 8 minutes. Transfer to a bowl and toss with 2 tablespoons of olive oil and the pepperoncini peppers and brine. Season with salt and pepper to taste.
5. In a small bowl, combine the cilantro, olives, pepper, and the remaining 1 tablespoon of olive oil. Divide the cod among plates. Top with the almond sauce and olive mixture. Serve with cabbage.