Herb Crusted Baked Cod with Lemon Orzo

• 4 cod fillets, 6 oz each
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh thyme
• 1 lemon, sliced into wedges
• Salt and pepper to taste
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a saucepan, cook orzo in chicken broth until tender. Drain if necessary. Stir in olive oil, lemon juice, Parmesan, and garlic.
3. 3 Season cod fillets with salt and pepper.
4. 4 Combine breadcrumbs, parsley, dill, thyme, and 1 tablespoon olive oil in a bowl. Press onto both sides of each fillet.
5. 5 Place cod on a parchment-lined baking sheet. Bake for 15-20 minutes until fish flakes easily.
6. 6 Serve cod over lemon orzo with a lemon wedge on the side.

Equipment

• Baking sheet
• Parchment paper
• Saucepan
• Mixing bowl

Variations

• Substitute cod with tilapia or halibut for a different flavor profile.
• Add sautéed spinach or roasted asparagus alongside the orzo.

Substitutions

• Use gluten-free breadcrumbs for a gluten-free option.
• Substitute chicken broth with vegetable broth for a vegetarian adaptation.

Pairings

• A crisp Sauvignon Blanc
• Lightly dressed arugula salad

Nutrition

Tips

• For extra lemony flavor, add zest of one lemon to the orzo.
• If you can't find fresh herbs, use 1 tablespoon of dried herbs in place of the fresh.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with a chilled white wine for a delightful meal.

FAQ