Panko Crusted Cod with Saffron Veggie Orzo
Serves: 2
Time: 30 minutes
Ingredients:
- 2 portions of cod filet
- 1/2 cup panko bread crumbs
- 1 egg
- 2 cups orzo
- a pinch of saffron
- 1 medium sweet potato, chopped
- 1 roma tomato, chopped
- 1 cup spinach, chopped
- parsley for garnish
Directions
- On a small plate, combine panko, salt, and pepper. Beat an egg in a separate plate.
- Dip one side of the filets in the beaten egg, then into the panko mixture. Set aside.
- Bring a large pot of water to boil, and cook orzo to al dente - about 5 minutes. Drain, and set aside.
- In a large pan with olive oil, sautee sweet potato over medium high heat until just tender, then add tomato, spinach, drained orzo, and saffron. Stir to combine.
- In a separate pan, heat olive oil to just coat the bottom of the pan to medium high heat. Sear panko side down first until golden brown, about 3 minutes. Flip and cook for another 4 minutes, until flaky.
- To serve, place orzo on a plate, and place cod on top. Add parsley for garnish.