Ingredients
- —275 g orzo
- —4 cod fillets (about 150 g each)
- —250 g green asparagus
- —250 g cherry tomatoes
- —2 tbsp honey
- —3 tbsp green pesto
- —2 tbsp extra virgin olive oil
- —1 lemon
- —1 clove garlic, minced
- —25 g Parmesan cheese, grated
- —Fresh basil
- —Sea salt
- —Freshly ground black pepper
Instructions
This colorful orzo dish combines creamy pesto, sweet roasted honey tomatoes, and juicy cod into a light, Mediterranean meal. The fresh lemon, crunchy green asparagus, and fragrant basil create a delightful balance between fresh, savory, and creamy.
Perfect for a weeknight dinner, yet special enough to serve when you have guests.
Preheat the oven to 200°C. Toss the cherry tomatoes with 1 tablespoon of olive oil and the honey, and roast them for about 15 minutes until they are soft and lightly caramelized.
Meanwhile, cook the orzo according to the package instructions and drain.
Blanch the green asparagus for 2 to 3 minutes and rinse briefly with cold water.
Mix the warm orzo with the pesto, the remaining olive oil, the garlic, the asparagus, the roasted honey tomatoes, the grated lemon zest, and the Parmesan cheese.
Season the cod with sea salt and black pepper, and pan-fry the fillets for about 3 to 4 minutes per side until cooked through.
Divide the orzo among deep plates and place the cod on top.
Finish with fresh basil, a squeeze of lemon juice, and extra black pepper.
Serving Tip
Delicious with extra Parmesan cheese and a fresh arugula salad with lemon.
Storage Tip
Store the orzo covered in the refrigerator for up to 2 days. Preferably store the cod separately and reheat both gently before serving.