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Serve A Light, Bright Dinner Of Pan-Seared Cod With Lemony Orzo And Tomatoes
Ingredients
- 1⅓ cups orzo
- 1/4 cup finely chopped parsley, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1¼ teaspoons salt
- 4 (4- to 6-ounce) frozen cod fillets
- sliced lemons, for squeezing over fish and serving
- 1 pint cherry tomatoes (about 10 ounces)
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