PAN-SEARED ALASKA COD WITH LEMON-PARSLEY ORZO

Ingredients

• 4 (6 oz portion) Popsie’s Wild Caught Alaskan Pacific Cod
• 1 1/3 cups uncooked orzo
• 1/4 cup finely chopped parsley, plus more for garnish
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 tablespoons plus 2 teaspoons olive oil
• 1 1/4 teaspoons salt
• Sliced lemons, for squeezing over fish and serving
• 1 pint cherry tomatoes (about 10 oz)

Directions

Step 1: Prepare the orzo

Cook the orzo according to the package directions. When it's done, drain and put in a large bowl. Mix in the parsley, lemon juice and zest, 1 teaspoon of olive oil, and 1/2 teaspoon of salt (or more to taste). Set aside.

Step 2: Prepare the cod

Run the frozen Alaska cod fillets under cold water to remove any ice glaze and pat dry with paper towel. Brush both sides with oil and heat a large heavy-bottomed/non stick pan over medium-high heat. Add frozen cod and cook, uncovered, about 3-4 minutes, until lightly browned on the bottom. Flip the cod, sprinkle with 3/4 teaspoon salt, then cover pan and reduce heat to medium. Cook for another 5-6 minutes, depending on thickness and doneness. Cod should be opaque and flake easily with a fork. Remove from heat, drizzle with a teaspoon or so of olive oil and a squirt of lemon and set aside. 

Step 3: Cook the tomatoes

Carefully wipe out the skillet. Add remaining 1 tablespoon olive oil and heat over high heat until quite hot. Add the tomatoes and cook, shaking the pan occasionally, until blistered, about 2 to 3 minutes. 

Step 4: Plate, garnish and serve

Serve the cod with the lemon-parsley orzo, blistered tomatoes, and lemon wedges and garnish with parsley.