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Lemon-Roasted Cod

Lemon-Roasted Cod with Feta Orzo, Tomatoes, and Haricots Verts

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Recipe Details


Roasting lemon rounds atop fish not only adds a ton of flavor—it also creates a beautiful, edible garnish. Here, the citrus caramelizes in the oven over cod fillets for a bright, slightly charred element. It's served over orzo pasta tossed with roasted vegetables, feta, lemon juice, and oregano for a taste of the Mediterranean.


  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 440
  • Protein 34g
  • Total Carb 53g
  • Total Fat 11g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • haricots verts
    4 ounces
    haricots verts
  • oregano
    1/8 ounce
  • lemon
  • red onion
    red onion
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • orzo
    1/2 cup
  • cod
    10 ounces
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once). Roughly chop oregano leaves, discarding stems. Thinly slice half of lemon into rounds for Step 4 (reserve remainder for Step 5). Peel onion and cut into 8 equal wedges.

  2. Roast vegetables

    Roast vegetables

    Line 2 baking sheets with foil. On 1 prepared sheet, toss whole grape tomatoes, haricots verts, and onion with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until tender and beginning to brown, 10-12 minutes.

  3. Cook orzo

    Cook orzo

    While vegetables roast, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat.

  4. Roast cod

    Roast cod

    While orzo cooks, pat cod dry with paper towel and add to other prepared sheet. Rub all over with ½ teaspoon salt and pepper as desired, then top evenly with lemon rounds. Roast cod (with vegetables) until opaque and cooked through, 7-10 minutes.

  5. Finish orzo and vegetables

    Finish orzo and vegetables

    While cod roasts, to pot with cooked and drained orzo, still off heat, stir in half of feta, half of oregano, juice of remaining lemon, ¼ teaspoon salt, and pepper as desired; stir to combine. Once vegetables are roasted, add remaining feta to sheet and toss to coat.

  6. Plate lemon-roasted cod

    Plate lemon-roasted cod

    Divide feta orzo between serving plates and top with roasted vegetables. Remove and discard lemon rounds from roasted cod, if desired, then add to plates. Garnish with remaining oregano and enjoy!

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