Greek Style Baked Cod with Orzo
Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.
Servings 4
Calories 690kcal
Ingredients
Cod
- 4 ea cod fish fillets about 4 oz each
- 2 tsp salt-free lemon pepper
- 4 tsp olive oil
Vegetables
- 1 pint cherry or grape tomatoes 16 oz container
- 8 oz Portobello mushrooms 1 container; cleaned and thinly sliced
- 5 oz yellow bell pepper about 1 cup diced
- 5 oz red bell pepper about 1 cup diced
- 5 oz orange bell pepper about 1 cup diced
- 3 Tbsp shallot diced
- 1 Tbsp garlic minced
- 3/4 cup Kalamata olives about 16 pitted olives
- 2 oz capers about 4 Tbsp, drained
- 1/2 tsp pepper
- 2 tsp oregano
- 1 Tbsp olive oil
Gremolata Sauce
- 2 tsp garlic minced
- 2 Tbsp lemon juice
- 4 Tbsp olive oil
- 1/4 tsp chili pepper flakes
- 1/2 cup parsley
- salt and pepper to taste
Orzo
- 8 oz dry orzo pasta
- 1 qt low sodium chicken broth or 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.
Notes
Recipe courtesy of Aramark Chef Alicia Rivera.
Nutrition
Calories: 690kcal | Carbohydrates: 65g | Protein: 35g | Fat: 30g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 600mg | Fiber: 5g | Sugar: 10g