Lemon Cod and Orzo Skillet

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cod fillets (6 to 8 oz each)
• Freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon extra-virgin olive oil (for the lemons)
• 1 Meyer or regular lemon, sliced, plus more for serving
• 1 garlic clove, minced or grated
• 1 bunch asparagus, ends trimmed, cut into 1-inch pieces
• 1 cup uncooked orzo (whole-wheat if you can find it)
• 2 cups baby spinach
• 2 2/3 cups low-sodium chicken broth
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill, for serving

Steps

1. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Season the cod with pepper and dust both sides with flour. Sear until golden, 3 to 4 minutes per side, then move to a plate.
2. Add the remaining tablespoon of oil and sear the lemon slices until golden, about 1 minute per side. Add them to the plate with the cod.
3. Add the garlic, asparagus and orzo to the skillet and toast for 2 to 3 minutes. Stir in the broth and lemon juice, bring to a boil, and cook, stirring now and then, until the orzo is al dente, about 10 minutes. Stir in the spinach until it wilts.
4. Set the cod and lemon slices back on top to warm through. Finish with dill and extra lemon.