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Pan-Seared Alaska Cod with Lemon-Parsley Orzo

Pan-Seared Alaska Cod with Lemon-Parsley Orzo
Pan-seared cod topped with blistered cherry tomatoes is just right alongside brightly flavored orzo - all it needs is a squeeze of lemon!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Servings: 4


  • 1 1/3 cups uncooked 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
  • 1 1/4 teaspoons salt
  • 4, 4-6 ounce frozen Alaska cod fillets
  • Sliced lemons, for squeezing over fish and serving
  • 1 pint cherry tomatoes (about 10 ounces)


  1. Step 1 Prepare the orzo

    Cook the orzo according to the package directions. When it’s done, drain and put in a large bowl. Mix in the parsley, lemon juice and zest, 1 teaspoon of olive oil, and 1/2 teaspoon of salt (or more to taste). Set aside.

  2. Step 2 Prepare the cod

    Run the frozen Alaska cod fillets under cold water to remove any ice glaze and pat dry with a paper towel. Brush both sides with oil and heat a large heavy-bottomed/non stick pan over medium-high heat. Add frozen cod and cook, uncovered, about 3-4 minutes, until lightly browned on the bottom. Flip the cod, sprinkle with 3/4 teaspoon salt, then cover pan and reduce heat to medium. Cook for another 5-6 minutes, depending on thickness and doneness. Cod should be opaque and flake easily with a fork. Remove from the heat, drizzle with a teaspoon or so of olive oil and a squirt of lemon and set aside.

  3. Step 3 Cook the tomatoes

    Carefully wipe out the skillet. Add remaining 1 tablespoon olive oil and heat over high heat until quite hot. Add the tomatoes and cook, shaking the pan occasionally, until blistered, about 2 to 3 minutes.

  4. Step 4 Plate, garnish and serve

    Serve the cod with the lemon-parsley orzo, blistered tomatoes, and lemon wedges and garnish with parsley.

Cooking Technique Video