Mediterranean Baked Cod with Orzo
Ingredients
- 1.5 lb. Fresh Cod Fillet split into 4 portions
- 12 oz. Cherry Tomatoes
- 1 Lemon, ½ for juice and ½ cut into wedges
- 1 Bunch Fresh Parsley, stems removed, and leaves chopped
- 3 Tbsp Olive Bruschetta
- 16 oz Orzo Pasta
- 28 oz. Can Caraluzzi’s Diced Tomatoes
- 2 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- Salt and fresh ground pepper to taste
- Optional Crushed Red Pepper
Instructions
- Preheat oven to 400 degrees F.
- Bring Pot of salted water to boil and cook orzo according to instructions until al dente. Drain and toss with 1 tablespoon of olive oil.
- While pasta is cooking, in a mixing bowl make the sauce: combine tomatoes, 1 Tbsp olive oil, lemon juice, 3 Tbsp olive bruschetta and ½ of the chopped parsley. Mix well and set aside.
- In a large baking dish (Pyrex) add 1 tablespoon of olive oil and the cod fillets. Season the cod with salt & pepper. Then pour sauce over the cod and sprinkle the cherry tomatoes evenly. Bake uncovered for approximately 20-25 minutes.
- Plate each serving with a portion of orzo on the bottom and then place 1 cod portion on top and pour sauce to your liking. Garnish with some of the extra parsley and a lemon wedge.
Notes
Options: Can substitute the Cod with Halibut, Haddock, Sea Bass or any other white fish.