- 2 tablespoons extra-virgin olive oil
- 4 (6- to 8-ounce) cod fillets
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons salted butter
- 1 meyer or regular lemon, sliced, plus more for serving
- 1 garlic clove, minced or grated
- 1 bunch of asparagus, ends trimmed, cut into 1-inch pieces
- 1 cup uncooked orzo
- 2¾ cups low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill, for serving
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1. In a large cast-iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3 to 4 minutes per side. Transfer the cod to a plate.
2. Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.
3. Again using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute.
4. Top with fresh dill and serve.