Garlic Butter Orzo and Cod Parchment Packets
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Garlic Butter Orzo and Cod Parchment Packets
Description
This recipe brings together cod filets seasoned with salt and pepper, cooked atop orzo pasta tossed with fresh herbs and lemon zest. Asparagus spears, cherry tomatoes, and sliced green onions are placed on top, then drizzled with garlic butter and olive oil before sealing everything in parchment paper packets.
The packets roast in a 400°F oven for about 15 minutes, allowing the fish to steam gently while the orzo and vegetables cook through. The garlic butter adds richness and a subtle savory depth to the mild cod and fresh vegetables. Lemon zest and herbs brighten the dish, resulting in a balanced flavor profile that is light but satisfying.
This dish serves as a complete meal with protein, starch, and vegetables all cooked together. It provides an elegant presentation and easy cleanup due to the parchment method. Cutting the asparagus thinner may be helpful for even cooking given the relatively short roast time.
Ingredients
- 1 cup orzo
- ¼ cup fresh herbs like parsley and basil, chopped
- 1 lemon zest freshly grated and then sliced
- 1 tablespoon olive oil
- 6 tablespoons butter unsalted
- 4 garlic minced, cloves
- 4 cod I use ones that are about 4 to 5 ounces each, thawed if frozen, filets
- 1 pound asparagus woody ends removed, spears
- 1 cup cherry tomato
- 4 green onion sliced
- salt kosher salt
- black pepper kosher salt
Instructions
- 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!
User Reviews
Overall Rating
5
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