Ingredients:

  • 1.2 lb cod fillets, patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium vegetable broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the cod fillets with smoked paprika, salt, and black pepper.
  2. Heat 1 tbsp of olive oil in a 12-inch deep skillet over medium-high heat until shimmering.
  3. Add the cod fillets to the skillet and sear for 3-4 minutes per side until a mahogany crust forms. Remove the fish from the pan and set aside on a plate.
  4. Reduce heat to medium. Add the remaining 1 tbsp of olive oil if needed, then sauté the diced onion for 3 minutes until translucent.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the dry orzo and stir constantly for 2 minutes until the grains are slightly golden and smell nutty.
  7. Pour in the vegetable broth, scraping the bottom of the pan to incorporate the browned fish bits (fond).
  8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed.
  9. Stir in the baby spinach (or broccoli) and allow the residual heat to wilt the greens for about 1 minute.
  10. Stir in the fresh lemon juice and chopped parsley.
  11. Gently nestle the seared cod fillets back into the creamy orzo and cover the pan briefly to finish heating through.