Lemon Butter Cod with Orzo and Asparagus
Description
This one skillet dish is great for meatless days like Meatless Mondays or Fridays during the Lenten season. It's quick and delicious and since it's made in just one skillet, clean up is a snap.
Ingredients
2 T. extra-virgin olive oil
4 (6 to 8 oz.) cod fillets
Kosher salt
freshly ground pepper
3 T. all-purpose flour
2 T. salted butter
1 Meyer (or regular) lemon, sliced, plus more for serving
1 garlic clove, minced
1 bunch asparagus, cleaned, ends trimmed, cut into 1 inch pieces
1 c. uncooked orzo
2¾ c. low-sodium chicken broth
1 T. freshly squeezed lemon juice
1 T. chopped fresh dill, for serving
Directions
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Season cod all over with salt and pepper; sprinkle evenly on both sides with flour.
In a large cast-iron skillet, heat olive oil over medium-high heat. When oil shimmers, add cod; sear until golden, 3 - 4 minutes per side. Transfer the cod to a plate; covering to keep warm.
Using same skillet, add butter and lemon slices; sear until lemon is golden, about 1 minute per side. Transfer lemon slices to the plate with the cod.
Using the same skillet, cook garlic, asparagus and orzo until garlic is fragrant and orzo is toasted, 2 - 3 minutes. Add chicken broth and lemon juice; increase heat to high; bring to a boil. Cook, stirring occasionally, until orzo is al dente, about 10 minutes. Gently slide the cod, lemon slices and any collected juices back into the skillet; cook until everything is warmed through, about 1 minute.
Serve, topped with fresh dill.
4 servings.