Lemon-Herb Baked Cod with Cherry Tomato-Olive Relish over Saffron Orzo

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Flaky cod fillets bake with lemon zest, dill, and thyme while orzo simmers in golden saffron broth. A punchy cherry tomato-olive relish brings briny, herby brightness to every bite of this Mediterranean-style dinner.

Nutrition Facts

Per serving (estimated) — 425 kcal · Fat 22 g · Carbs 38 g · Protein 36 g · Sodium 580 mg

Ingredients

For the saffron orzo

• 1 1/2 cups (about 10 oz) dry orzo pasta
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 cup finely grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley

For the lemon-herb cod

• 4 skinless cod fillets, about 6 oz each
• 3 tbsp olive oil
• 1 lemon (zest and juice, plus extra slices for baking)
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

For the cherry tomato-olive relish

• 1 1/2 cups cherry tomatoes, halved (or quartered if large)
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 small clove garlic, grated or minced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Directions

1. Preheat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or line a rimmed sheet pan with parchment paper.
2. Make the relish first so the flavors can mingle: In a medium bowl, combine the halved cherry tomatoes, chopped Kalamata olives, red onion, basil, and parsley. Add the olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Toss gently and set aside at room temperature.
3. Bloom the saffron: In a small bowl, combine the saffron threads with 2 tablespoons of the warm broth. Let it sit for 5 minutes so the color and flavor release.
4. Cook the orzo: Bring the remaining broth to a gentle boil in a medium saucepan. Add the orzo, olive oil, salt, and the bloomed saffron with its liquid. Stir, then reduce heat to low and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid. Remove from heat, stir in the Parmesan (if using) and parsley, cover, and keep warm.
5. Prepare the cod: Pat the fillets very dry with paper towels and place them in the baking dish. Drizzle with 3 tablespoons olive oil, then sprinkle evenly with lemon zest, minced garlic, dill, parsley, thyme, salt, and pepper. Squeeze the lemon juice over the top and tuck a few thin lemon slices around the fillets.
6. Bake the cod for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and reaches an internal temperature of 140°F. The fillets should look opaque and moist, not dry.
7. Plate the orzo: Spoon a generous bed of saffron orzo into each shallow bowl, spreading it out evenly.
8. Top with cod: Carefully lift a fillet with a spatula and place it on the orzo. Spoon a few lemon slices alongside.
9. Finish with relish: Spoon a heaping portion of the cherry tomato-olive relish over and around the cod, making sure to include the juices. Finish with an extra pinch of fresh herbs and serve immediately.

Cook’s Notes

• Choose cod fillets of similar thickness (about 1 to 1 1/2 inches) so they finish cooking at the same time. Thinner tails may need only 10 minutes.
• No saffron? Substitute 1/2 tsp turmeric for color plus a small pinch of smoked paprika for warmth. The dish will still be delicious, just not authentically saffron.
• Substitute flaky white fish like halibut, haddock, or pollock for the cod. Cooking times may vary by 1 to 2 minutes.
• The relish tastes even better after sitting 20 to 30 minutes, so it can be made up to 4 hours ahead. Hold at room temperature or refrigerate and bring back to room temp before serving.
• Store leftovers in an airtight container for up to 2 days. Reheat gently in a 275°F oven with a splash of broth to keep the cod from drying out.