Lemony Cod and Orzo Salad
Lemony Cod and Orzo Salad
Ingredients
For the Lemony Cod
- 2 cod fillets, approximately 4-6 ounces each
- 1/2 lemon, sliced, plus 1/2 lemon for juicing
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Orzo Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 green chilies, finely chopped
- 1/4 cup Marcona almonds, roughly crushed
- 1/4 cup olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh herbs, a mix of dill, parsley, and mint, roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, for juicing, plus wedges for garnish
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain well and transfer to a large mixing bowl.
⏱️ 10 min
- 2
While the orzo cooks, prepare the salad components: halve the cherry tomatoes, finely chop the green chilies, mince the garlic cloves, roughly chop the fresh dill, parsley, and mint, and roughly crush the Marcona almonds. Crumble the feta cheese.
⏱️ 10 min
- 3
Pat the cod fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min - 4
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted and sizzling, add the lemon slices to the pan.
⏱️ 2 min
- 5
Carefully place the seasoned cod fillets into the hot pan. Sear for 3-4 minutes until golden brown and a crust forms on one side. Flip the cod fillets and continue to cook for another 3-5 minutes, frequently basting them with the lemon butter from the pan, until cooked through and flaky.
⏱️ 8 min
- 6
To the drained orzo in the mixing bowl, add the halved cherry tomatoes, chopped olives, chopped green chilies, minced garlic, crushed Marcona almonds, crumbled feta cheese, and chopped fresh herbs.
⏱️ 3 min
- 7
Drizzle generously with 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Squeeze the juice from half a lemon over the salad. Season with salt and black pepper to taste. Toss all ingredients together until well combined.
⏱️ 3 min
- 8
Plate the lemony orzo salad. Carefully place the lemon-basted cod fillets on top of the salad. Garnish with a fresh lemon wedge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Cod and Orzo Salad
For the Lemony Cod
- 2 cod fillets, approximately 4-6 ounces each
- 1/2 lemon, sliced, plus 1/2 lemon for juicing
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
For the Orzo Salad
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 green chilies, finely chopped
- 1/4 cup Marcona almonds, roughly crushed
- 1/4 cup olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh herbs, a mix of dill, parsley, and mint, roughly chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, for juicing, plus wedges for garnish
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain well and transfer to a large mixing bowl.
⏱️ 10 min - 2
While the orzo cooks, prepare the salad components: halve the cherry tomatoes, finely chop the green chilies, mince the garlic cloves, roughly chop the fresh dill, parsley, and mint, and roughly crush the Marcona almonds. Crumble the feta cheese.
⏱️ 10 min - 3
Pat the cod fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min - 4
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted and sizzling, add the lemon slices to the pan.
⏱️ 2 min - 5
Carefully place the seasoned cod fillets into the hot pan. Sear for 3-4 minutes until golden brown and a crust forms on one side. Flip the cod fillets and continue to cook for another 3-5 minutes, frequently basting them with the lemon butter from the pan, until cooked through and flaky.
⏱️ 8 min - 6
To the drained orzo in the mixing bowl, add the halved cherry tomatoes, chopped olives, chopped green chilies, minced garlic, crushed Marcona almonds, crumbled feta cheese, and chopped fresh herbs.
⏱️ 3 min - 7
Drizzle generously with 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Squeeze the juice from half a lemon over the salad. Season with salt and black pepper to taste. Toss all ingredients together until well combined.
⏱️ 3 min - 8
Plate the lemony orzo salad. Carefully place the lemon-basted cod fillets on top of the salad. Garnish with a fresh lemon wedge.
⏱️ 2 min