Who doesn’t love a good one-pan dinner? With easy prep and even easier clean-up, dinner is ready and dishes are done lickety split, leaving extra time for some of the more important things, like catching up on the latest episode of Wild at Home.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 cup orzo
- 1/2 cup chopped onions
- 28-ounce can whole peeled Italian tomatoes
- 1 cup water
- Coarse sea salt and freshly ground pepper
- 1 sprig oregano or 1/2 teaspoon dried oregano
- 1/4 cup pitted mixed olives
- 1 pound cod, cut into 6 pieces
- 1/4 cup crumbled feta
- 1 scallion, sliced
Preheat the broiler with the oven rack in the upper third. Heat olive oil, orzo, and onion in large deep skillet. Cook over medium-high heat, stirring until orzo is golden, about 5 minutes. Add tomatoes and their liquid, breaking them up with a spoon. Add the water, oregano, and olives, and season with salt and pepper. Reduce heat to medium and cook, stirring until thick, 8–10 minutes.
Season fish with salt and pepper and add to the skillet. Top with feta, drizzle lightly with oil, and broil until fish just flakes, 3–4 minutes. Sprinkle with scallions. Serve.
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Pair it Up
Island-hop and pair this Mediterranean dish with a fresh Greek wine like assyrtiko or an easy New Zealand sauvignon blanc.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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