Cooking & preparation instructions

What's Included:
Lemon oregano sauce
2 cod fillets
Lemon herb seasoning
Medley of orzo, roasted zucchini, yellow squash, and tomato

What You'll Need:
Baking sheet
Aluminum foil
Olive oil
Large skillet with Lid
Small skillet
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!

Safe Handling

Keep frozen until ready to use. Although great care has been taken to remove all bones, some may remain. Internal temperature of fish must reach 145°F.

Packages Sizes

  • 21.25 oz