Wild-Caught Cod with Orzo & Peas
Nathan Michael & Julia Flowers
4
10 minutes
20 minutes
592
Mediterranean
Dinner
Delicate cod. Soft herbs. A quiet finish of lemon. This one-pan dish pairs wild-caught cod with tender orzo, sweet peas, spinach, and fresh herbs. The fillets steam gently over the pasta, staying clean and flaky while the orzo absorbs the stock and aromatics. Finished with lemon zest and juice, it is light, composed, and deeply comforting.
Ingredients
4 SRF wild-caught cod fillets
Kosher salt & freshly ground black pepper
250 grams orzo pasta
2½ cups chicken stock
3 tablespoons olive oil
2 shallots, finely sliced
2 garlic cloves, minced
2 large handfuls spinach
2 tablespoons sour cream
1 handful fresh dill, chopped
1 handful fresh parsley, chopped
8 oz peas, fresh or frozen
1 lemon, zest and juice
Directions
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In a 12-inch skillet with a lid, heat the olive oil over medium heat.
Season the cod fillets on both sides with kosher salt and pepper.
Add the shallots and garlic to the skillet with a pinch of salt. Sauté for 2 minutes, until softened and fragrant.
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Add the orzo and chicken stock, stirring to combine.
Increase the heat and bring to a boil. Cook for 3 to 4 minutes, stirring occasionally.
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Stir in the spinach, sour cream, parsley, dill, and peas until evenly combined.
Reduce the heat to a gentle simmer.
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Nestle the cod fillets into the orzo.
Scatter the lemon zest over the cod, then cover the skillet with the lid.
Cook for 5 to 8 minutes, checking for doneness. The cod should be opaque and flake easily.
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Squeeze the lemon juice over the whole dish just before serving.
Serve warm, with the herbed orzo spooned around each fillet.
Clean. Bright. Tender. A restrained seafood dish with enough richness to feel complete.