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Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
1 cup orzo pasta
2 cups chicken or vegetable broth (low sodium)
1 cup frozen peas
4 cod fillets (skinless)
Juice and zest of 1 lemon
¼ cup fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for garnish
Directions:
Heat the olive oil in a large skillet or deep pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the orzo pasta, coating it with the garlic and oil. Cook for 2 minutes, stirring frequently, to lightly toast the orzo.
Add the broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is almost tender and most of the liquid is absorbed.
Stir in the peas and nestle the cod fillets on top of the orzo. Season the cod with salt, pepper, lemon juice, and zest.
Cover and cook for 6-8 minutes, or until the cod is opaque and flakes easily with a fork.
Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings