Creamy Tomato Cod with Spinach Orzo
Pan-Seared Cod in Creamy Tomato Sauce with Spinach Orzo Elegance
Ingredients:
4 cod fillets (about 6 oz each)
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup heavy cream
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 cups fresh spinach, roughly chopped
1 1/2 cups orzo pasta
4 cups vegetable broth
1/4 cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped, for garnish
Directions:
Cook the orzo pasta in vegetable broth according to package directions until al dente, about 8–10 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
Add crushed tomatoes, paprika, oregano, salt, and pepper. Simmer for 6–8 minutes until slightly thickened.
Reduce heat to low, stir in the heavy cream, and mix until smooth.
Season cod fillets lightly with salt and pepper. Gently place them into the skillet, spooning some sauce over the top. Cover and cook for 8–10 minutes until the cod flakes easily with a fork.
Add chopped spinach to the hot orzo and stir until wilted. Mix in Parmesan cheese.
Serve cod fillets over a bed of creamy spinach orzo, spooning extra tomato sauce on top. Garnish with parsley.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 395 kcal | Servings: 4 servings