Season fish with lemon pepper seasoning. Heat oil in sauté pan and sear fish on both sides (use 1 tsp oil per fillet). Lay on sheet pan and finish in the oven at 340 degrees F for 8 minutes or until it reaches an internal temperature of 135 degrees F.
Heat oil in a sauté pan and sauté mushrooms until tender. Add shallots, bell peppers, and garlic until soft. Add tomatoes, capers, olives, pepper, oregano and cook for 10 minutes. Keep warm.
Mix all ingredients together in a blender.
In a saucepan, bring chicken broth to boil. Add dry orzo and cook until al dente (according to package directions). Drain, fluff with a fork and keep warm.
Scoop 1/3 cup orzo on the plate. Place 1 cod fillet on top of the orzo. Top with 4 oz vegetables, 2 oz gremolata sauce and garnish with parsley.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.