Lemon-Herb Baked Cod with Feta Orzo & Green Beans
Photo: jeffreyw · CC BY 2.0 · source
Thick cod fillets baked in lemon, garlic and herb butter with bursting cherry tomatoes, served over lemony orzo with spinach and feta and garlicky green beans. Light, bright and fast.
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Ingredients
- 2½ lb cod fillets
- 1 large lemon, zested, juiced and sliced
- 3 garlic cloves, minced
- ½ bunch parsley, chopped
- 1 pint cherry tomatoes
- 1⅓ cups orzo
- 3 cups baby spinach
- ⅓ cup crumbled feta
- 12 oz green beans, trimmed
From your pantry: 2 tbsp butter, 1 tbsp olive oil, 1 tsp dried thyme, ½ tsp paprika, salt, pepper.
Instructions
- Heat the oven to 400°F. Melt the butter with half the garlic, the lemon zest, thyme, paprika and half the lemon juice.
- Lay the cod in a baking dish with the tomatoes around it, season with salt and pepper and pour the lemon butter over. Top with lemon slices and bake until the fish is opaque and flakes easily, 12 to 15 minutes.
- Meanwhile boil the orzo in salted water until tender; add the green beans to the pot for the last 4 minutes. Drain.
- Pull out the green beans and toss them with the olive oil, the rest of the garlic and salt. Stir the spinach, feta, half the parsley and the rest of the lemon juice into the hot orzo.
- Serve the cod and tomatoes over the orzo with the green beans, spooning the pan juices over and finishing with parsley.
Tip: Buy thick center-cut cod fillets if you can; thin tail pieces dry out before the thick parts are done.
Nutrition per serving
| Calories | 530 |
|---|---|
| Protein | 61 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
Good for
Adapted from Aberdeen's Kitchen.
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