Cooking & preparation instructions
Lemon oregano sauce
2 cod fillets
Lemon herb seasoning
Medley of orzo, roasted zucchini, yellow squash, and tomato
What You'll Need:
Large skillet with Lid
Heat proof spatula
Optional Add-Ins: Add toasted pine nuts or slivered almonds.
What To Do:
PREHEAT OVEN TO 400°F. Submerge unopened sauce packet in a bowl of water to thaw. Remove cod fillets from packaging and rinse under cold water for 20 seconds. Pat dry and season fillets with salt as desired, and a sprinkle of lemon herb seasoning, saving at least half for the orzo and roasted vegetables. Place seasoned fillets on a lined baking sheet and bake for 15-18 minutes (15 minutes for thinner fillets and 18 minutes for thicker fillets).
WHILE THE COD IS COOKING, heat 1 tbsp olive oil in a large skillet over medium high heat. Pour orzo and roasted vegetables into the skillet and cook, covered for about 4 minutes, stirring occasionally. Uncover, add seasoning, cook and stir an additional 1 ½-2 ½ minutes.
AS THE ORZO IS COOKING, heat a small skillet over medium high heat. Pour in sauce and cook for about 1-2 minutes, or until it starts to bubble.
TO PLATE YOUR DISH, divide orzo and roasted vegetables between 2 plates. Top with the cod and lemon oregano sauce. ENJOY!
- 21.25 oz