Cod with Tomato Olive Orzo
A simple Mediterranean-style meal prep bowl featuring tender cod fillet served over orzo simmered with tomatoes, olives, and spinach. It reheats well and offers a savory, balanced lunch without feeling heavy.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 30 g Black olives
- 1 g Black Pepper
- 120 g Cherry tomatoes
- 170 g Cod fillet
- 1 g Dried Oregano
- 6 g Garlic
- 15 g Lemon juice
- 12 g Olive oil
- 75 g Orzo
- 2 g Salt
- 50 g Spinach
- 220 g Vegetable broth
- 60 g Yellow Onion
Instructions
- Preheat the oven to 200°C and lightly oil a small baking dish. Pat the cod fillet dry and season it with salt, black pepper, and half of the lemon juice.
- Heat olive oil in a saucepan over medium heat. Add the onion and cook until softened, then add the garlic and oregano and cook for 1 minute.
- Add the orzo and stir to coat it in the aromatics. Pour in the vegetable broth and bring to a simmer.
- Add the cherry tomatoes and olives, then cover and cook the orzo until tender and most of the liquid is absorbed, stirring occasionally.
- Place the cod in the oven and bake for 10 to 12 minutes, until it flakes easily with a fork.
- Stir the spinach into the hot orzo until just wilted. Taste and adjust seasoning with the remaining lemon juice, salt, and pepper if needed.
- Divide the orzo mixture into meal-prep containers and top with the baked cod. Cool before sealing and refrigerating.