Mediterranean Baked Cod with Lemon-Herb Orzo

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil.

2. 2

   Cook 1 cup of dry orzo pasta according to package directions until al dente, then drain and set aside.

3. 3

   In a large bowl, combine the cooked 1 cup of orzo pasta with 1.5 cups of halved cherry tomatoes, 0.5 cup of halved Kalamata olives, 0.5 small thinly sliced red onion, 0.25 cup of chopped fresh parsley, 1 tablespoon of chopped fresh oregano, 2 minced garlic cloves, 2 tablespoons of extra virgin olive oil, the juice of 0.5 lemon, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.

4. 4

   Pour the orzo mixture into the prepared baking dish and spread it evenly, then pour 2 cups of vegetable broth over the orzo.

5. 5

   Season the 4 cod fillets with a pinch of salt and pepper on both sides, then place them on top of the orzo mixture in the baking dish and arrange the thin slices from the remaining 0.5 lemon over the cod.

6. 6

   Bake for 20-25 minutes, or until the cod is opaque and flakes easily with a fork and the orzo has absorbed most of the liquid.

7. 7

   Garnish the dish with 0.25 cup of crumbled feta cheese, if desired, and serve immediately.