Greek Style Baked Cod with Orzo
Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.
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Greek Style Baked Cod with Orzo
Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.
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| Servings |
| 4 |
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Ingredients
Cod
- 4ea cod fish filletsabout 4 oz each
- 2tsp salt-free lemon pepper
- 4tsp olive oil
Vegetables
- 1pint cherry or grape tomatoes16 oz container
- 8oz Portobello mushrooms1 container; cleaned and thinly sliced
- 5oz yellow bell pepperabout 1 cup diced
- 5oz red bell pepperabout 1 cup diced
- 5oz orange bell pepperabout 1 cup diced
- 3Tbsp shallotdiced
- 1Tbsp garlicminced
- 3/4cup Kalamata olivesabout 16 pitted olives
- 2oz capersabout 4 Tbsp, drained
- 1/2tsp pepper
- 2tsp oregano
- 1Tbsp olive oil
Gremolata Sauce
- 2tsp garlicminced
- 2Tbsp lemon juice
- 4Tbsp olive oil
- 1/4tsp chili pepper flakes
- 1/2cup parsley
- salt and pepperto taste
Orzo
- 8oz dry orzo pasta
- 1qt low sodium chicken brothor vegetable broth
Instructions
Cod
- 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.
Vegetables
- 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.
Gremolata Sauce
- Mix all ingredients together in a blender.
Orzo
- 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.
Assembling
- 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.
Recipe Notes
Recipe courtesy of Aramark Chef Alicia Rivera.
