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Garlic Butter Orzo and Cod Parchment Packets

This fish in parchment packets is absolutely delicious. Lemon herb orzo and fresh vegetables are topped with a cod filet and drizzled with garlic butter. Roasted until flakey and perfect - this is satisfying and flavorful!
5 from 62 votes
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Ingredients

  • 1 cup uncooked orzo
  • ¼ cup chopped fresh herbs, like parsley and basil
  • 1 lemon, zest freshly grated and then sliced
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 4 cod filets, I use ones that are about 4 to 5 ounces each, thawed if frozen
  • 1 pound asparagus spears, woody ends removed
  • 1 cup cherry tomatoes
  • 4 green onions, sliced
  • kosher salt and pepper

Instructions 

  • Preheat the oven to 400 degrees F. Have 4 sheets of parchment paper ready to go. Season the cod all over with salt and pepper. As a note, if your asparagus spears are thick, I suggest cutting them in half lengthwise since we're only roasting for 15 minutes.
  • Cook the orzo in salted water according to the package directions. This most likely calls for boiling it for 8 to 10 minutes. Drain the orzo and drizzle it with the olive oil. Toss with the fresh lemon zest and the ½ cup chopped herbs.
  • While the orzo cooks, make the garlic butter. Heat the butter in a saucepan over low heat until it melts. Stir in the garlic. Remove from the heat.
  • Make the parchment paper packet. I use a rectangular sheet of parchment that is 8x12 inches. I fold up short sides. I place ½ cup of the orzo in the center. I add in a few asparagus spears, cherry tomatoes and green onions (all divided evenly between 4 packets). I usually spray the vegetables with some olive oil spray and then season with salt and pepper. Place the cod filet on top.
  • Drizzle the fish and vegetables with some of the garlic butter - 1 tablespoon or a little more. Place a lemon slice or 2 on top. Fold up the long edges over the fish until they touch, then fold them down together to one side, continuing to tighten and roll the packet until it’s sealed.
  • Place all the packets on a sheet pan. Roast for 15 to 18 minutes, or until the fish is easily flaked with a fork.
  • Remove from the oven and serve the packets. If you have extra garlic butter leftover, drizzle it on and serve!
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