Spanish Cod and Orzo Packets
Lemon-Thyme Peas
Ingredients
- 4 (4- to 6-oz) fresh or frozen cod or tilapia fillets
- 1 cup dried orzo
- 1 Tbsp snipped fresh oregano
- 1 cup red and/or yellow cherry or grape tomatoes, halved
- ¾ cup halved pimiento-stuffed green and/or kalamata olives
- 1 small onion, cut into very thin wedges (⅓ cup)
- 4 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 1 lemon, thinly sliced
Instructions
- Thaw fish if frozen. Preheat oven to 350°F. Tear off four 15-inch squares of parchment paper. Cook orzo according to package directions. Stir oregano into orzo; spoon onto one side of each sheet of parchment. Layer the next four ingredients (through garlic) next to orzo. Top with cod.
- Combine the next four ingredients (through pepper). Drizzle over fish and vegetables. Top with lemon slices. Fold parchment over fish, vegetables, and orzo; fold open edges of parchment several times to secure.
- Place packets in two shallow baking pans. Place pans on separate oven racks. Bake 20 minutes or until fish flakes easily. Carefully open packets. If desired, sprinkle with additional snipped fresh oregano.
Side Dish Ingredients
- ½ cup water
- 3½ cups frozen peas
- 1½ cups whole fresh sugar snap pea pods
- 1 Tbsp butter, softened
- 2 tsp snipped fresh thyme
- 2 tsp lemon zest
- ½ tsp freshly cracked black pepper
- ¼ tsp salt
Side Dish Instructions
- In a medium saucepan bring the water to boiling. Add peas. Return to boiling; reduce heat. Simmer, covered, 2 minutes. Add the sugar snap peas. Cook, covered, 4 minutes or just until crisp-tender; drain.
- Add remaining ingredients to peas. Toss gently until butter melts. Serve immediately.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
417
|
91
|
508
|
| Fat (g) | 14 | 2 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 35 | 5 | 40 |
| Carb (g) | 38 | 14 | 52 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 654 | 19 | 673 |
Better Homes and Gardens Meal Plan
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