Mediterranean Fish with Orzo & Tomatoes | HEART-HEALTHY One Pan Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat the olive oil in a large fry pan over medium heat.
2. Pat the cod fillets dry on paper towels, season both sides with salt and black pepper, and cut each into 2 equal pieces (6 pieces).
3. Cook the fish in a single layer, evenly spaced, for 3 to 4 minutes per side until just cooked through; set aside.
4. In the same pan on the same heat, cook the chopped onion and garlic, stirring constantly, for about 4 minutes until translucent.
5. Add the diced tomatoes, oregano and thyme, season with salt and pepper, and simmer for a few minutes.
6. When the tomatoes have slightly thickened (about 5 minutes), add the vegetable broth and saffron, raise to high heat and stir gently.
7. When it boils, add the orzo and stir every 2 minutes so it does not stick and cooks evenly.
8. After 7 minutes (3 minutes short of al dente for orzo that takes 10 minutes; check your package), return the fish to the pan in a single layer.
9. Cover, lower to low-medium heat and simmer for 3 minutes, until the orzo is al dente and the fish is heated through; then remove from the heat.
10. Squeeze lemon juice over the orzo and fish, sprinkle with parsley and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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