YOUR SOLIN GENERATED RECIPE
Mediterranean Pan-Seared Cod with Lemon-Herb Orzo
Pan-seared cod fillets served over a bed of zesty lemon-herb orzo with blistered cherry tomatoes for a bright, citrusy finish.
INGREDIENTS
8 oz Cod fillet
0.25 cup Dry orzo pasta
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 clove Fresh garlic
0.5 cup Cherry tomatoes
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Bring a small pot of salted water to a boil and cook the orzo until al dente, approximately 8-9 minutes.
Pat the cod fillet dry with paper towels and season both sides evenly with the sea salt, black pepper, and dried oregano.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and opaque.
Remove the fish from the pan and set aside; add the remaining olive oil to the same skillet along with halved cherry tomatoes and minced garlic.
Sauté the tomatoes for 2 minutes until they begin to blister, then stir in the cooked orzo, lemon juice, and chopped fresh parsley.
Toss the orzo mixture until well combined and serve immediately topped with the pan-seared cod fillet.