Baked Cod with Creamy Mushroom Leek Orzo

• all-purpose flour↗3 ст. л. tbsp
• cod↗4

  fillet

• olive oil↗2 ст. л. tbsp
• lemon↗1

  zest and sliced into rounds

• thyme↗½ маленького пучка
• leek↗2

  sliced into rings

• mushrooms↗200g g

  sliced

• orzo↗300g g
• low-sodium broth↗500ml ml
• crème fraîche↗2 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection, gas 7). In a bowl combine the flour with salt and black pepper. Dredge each cod fillet in the flour until evenly coated. Over medium‑high heat heat 1 tbsp olive oil in a non‑stick skillet and sear the cod for 2 minutes on each side until golden. Transfer the fillets to a baking dish, place lemon slices on top and scatter half the thyme leaves. Bake for 10 minutes.

2. 2

   In the same skillet heat the remaining oil, add the leeks and mushrooms, sauté for 5 minutes, stirring occasionally, until the vegetables are soft. Add the orzo and pour in the broth, increase heat to high and cook, stirring constantly, for 10 minutes until the grain is tender. Stir in the crème fraîche, lemon zest, and season to taste. Serve the orzo topped with the baked cod fillet and the remaining lemon slices.