One Pot Herb Crusted Cod & Broccoli Parmesan Orzo

🧂 Ingredients

• 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
• 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

• 1 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.
• 2 Cut off what's left of the stems from the broccoli florets, then finely dice the
  stem pieces and set them aside.
• 3 Finely dice the onion and mince or mash the garlic.
• 4 Sauté the onion garlic and broccoli stem pieces in the butter over high heat
  until just beginning to brown.
• 5 Add the orzo and pour in 4 cups of the stock, the salt, black pepper and lemon
  zest.
• 6 Lower heat to medium and cook for 10 minutes, stirring often.
• 7 Preheat oven to 200 C / 400 F.
• 8 After 10 minutes stir in the parmesan until melted then add the rest of the
  stock, broccoli florets and tomatoes. Cook another 5 minutes.
• 9 After 5 minutes gently place the cod filets on top and put the whole skillet in
  the oven and roast for 10 minutes.

Nutrition Info