Delicate orzo is a great accompaniment for flaky pan-seared cod. All the dish needs is a little lemon and parsley to really make it pop.
Ingredients
- 1⅓ cups orzo
- 1/4 cup finely chopped parsley, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1¼ teaspoons salt
- 4 (4- to 6-ounce) frozen cod fillets
- sliced lemons, for squeezing over fish and serving
- 1 pint cherry tomatoes (about 10 ounces)
Preparation
Cook the orzo according to the package directions. When it's done, drain and put in a large bowl. Mix in the parsley, lemon juice and zest, 1 teaspoon of olive oil and 1/2 teaspoon of salt (or more to taste). Set aside.
2.Run the frozen cod fillets under cold water to remove any ice glaze and pat dry with a paper towel. Brush both sides with oil and heat a large heavy-bottomed/nonstick pan over medium-high heat. Add frozen cod and cook, uncovered, about 3-4 minutes, until lightly browned on the bottom. Flip the cod, sprinkle with 3/4 teaspoon salt, then cover pan and reduce heat to medium. Cook for another 5-6 minutes, depending on thickness and doneness. Cod should be opaque and flake easily with a fork. Remove from the heat, drizzle with a teaspoon or so of olive oil and a squirt of lemon and set aside.
3.Carefully wipe out the skillet. Add remaining 1 tablespoon olive oil and heat over high heat until quite hot. Add the tomatoes and cook, shaking the pan occasionally, until blistered, about 2-3 minutes.
4.Serve the cod with the lemon-parsley orzo, blistered tomatoes and lemon wedges, and garnish with parsley.