Wild-Caught Cod with Orzo & Peas

Name: Wild-Caught Cod with Orzo & Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 SRF wild-caught cod fillets; Kosher salt &amp; 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

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Nathan Michael & Julia Flowers

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

592

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

Start the Base

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.

Cook the Orzo

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.

Add the Greens & Peas

Stir in the spinach, sour cream, parsley, dill, and peas until evenly combined.
Reduce the heat to a gentle simmer.

Steam the Cod

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.

Finish

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.

Recipe Note

Author Bio

Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.

Nutrition

Serving Size 4
Calories 592, Carbs 64 grams (21%), Protein 46 grams (93%), Fat 16 grams (24%), Saturated Fat 3 grams (19%), Cholesterol 81 milligrams (27%), Fiber 6 grams (25%), Sugar 9 grams, Sodium 329 milligrams (14%), Iron 3 milligrams (19%), Potassium 1287 milligrams (37%)