NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.25 cup Dry orzo

1 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Cook the orzo in a small pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 2

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 5

  Remove the fish from the pan and set aside; add the remaining oil, minced garlic, and baby spinach to the same skillet, sautéing until the spinach is wilted.

• 6

  Stir the cooked orzo, lemon juice, and chopped fresh parsley into the spinach mixture until well combined and heated through.

• 7

  Plate the lemon-herb orzo and top with the pan-seared cod fillet to serve immediately.