Ingredients
The following ingredients have 4 Servings
- 1 cup uncooked orzo
- ¼ cup chopped fresh herbs, (like parsley and basil)
- 1 lemon, (zest freshly grated and then sliced)
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, (minced)
- 4 cod filets, (I use ones that are about 4 to 5 ounces each, thawed if frozen)
- 1 pound asparagus spears, (woody ends removed)
- 1 cup cherry tomatoes
- 4 green onions, (sliced)
- kosher salt and pepper
Instruction
- Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. Season the cod all over with salt and pepper. As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.
- Cook the orzo in salted water according to the package directions. This most likely calls for boiling it for 8 to 10 minutes. Drain the orzo and drizzle it with the olive oil. Toss with the fresh lemon zest and the ½ cup chopped herbs.
- While the orzo cooks, make the garlic butter. Heat the butter in a saucepan over low heat until it melts. Stir in the garlic. Remove from the heat.
- Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the orzo in the center. I add in a few asparagus spears, cherry tomatoes and green onions (all divided evenly between 4 packets). I usually spray the vegetables with some olive oil spray and then season with salt and pepper. Place the cod filet on top.
- Drizzle the fish and vegetables with some of the garlic butter - 1 tablespoon or a little more. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
- Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
- Remove from the oven and serve the packets. If you have extra garlic butter leftover, drizzle it on and serve!
