Baked Lemon-Basil Cod
Orzo with Tomatoes, Zucchini, and Olives
Ingredients
- 1½ lb cod fillets
- 1 lemon
- 6 Tbsp butter, softened
- ¼ cup chopped fresh basil
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F. Place fish in a baking dish, and sprinkle lightly with salt and pepper. Grate 2 tsp zest and squeeze juice from lemon.
- Combine lemon zest, butter, basil, and garlic. Dollop butter mixture over fish. Squeeze lemon juice over fish.
- Bake 10 to 12 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups gluten-free orzo (or use gluten-free macaroni)
- 2 tomatoes, chopped
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- ½ cup halved pitted kalamata olives
- ½ cup crumbled feta cheese
- 1 Tbsp red wine vinegar
Side Dish Instructions
- Prepare orzo according to package directions.
- Meanwhile, sauté tomatoes and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender. Remove from heat; stir in orzo, olives, cheese, and vinegar. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
