One Pot Herb Crusted Cod & Broccoli Parmesan Orzo
This herb crusted cod with broccoli parmesan orzo and burst tomatoes is a one pot wonder. This dish is so nourishing, full of tasty vegetables, fresh but also creamy and comforting. A perfect (lighter) weeknight meal.
Servings 4
Calories 522kcal
Equipment
- large oven safe skillet or saucepan
Ingredients
herb crusted cod
- 4 cod filets boneless skinless (about 550 grams / 20oz)
- 1 tablespoon finely ground breadcrumbs
- 1 tablespoon parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
broccoli parmesan orzo with burst tomatoes
- 1.5 cups orzo 320 grams / 11.25oz
- 5.5 cups low sodium vegetable stock 1375ml
- 1 tablespoon unsalted butter
- 0.5 cups yellow onion finely diced
- 2 cloves garlic minced or mashed
- 1 cup grated parmesan cheese 60 grams / 2oz
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 lemon zest only
- 1 teaspoon black pepper
- 1.5 teaspoons salt or more to taste
Instructions
- Mix the herbs for the herb crust and press them onto all sides of the cod. If it isn't sticking, rub the cod with a bit of water or oil. Set the cod filets aside for now.
- Cut off what's left of the stems from the broccoli florets, then finely dice the stem pieces and set them aside.
- Finely dice the onion and mince or mash the garlic.
- Sauté the onion garlic and broccoli stem pieces in the butter over high heat until just beginning to brown.
- Add the orzo and pour in 4 cups of the stock, the salt, black pepper and lemon zest.
- Lower heat to medium and cook for 10 minutes, stirring often.
- Preheat oven to 200 C / 400 F.
- After 10 minutes stir in the parmesan until melted then add the rest of the stock, broccoli florets and tomatoes. Cook another 5 minutes.
- After 5 minutes gently place the cod filets on top and put the whole skillet in the oven and roast for 10 minutes.