Cod, Summer Squash & Orzo with Lemon Butter Sauce

Cook orzo according to packaging instructions as it takes the longest. Pat fish dry with a paper towel. Season both sides of fish with salt and pepper. Dredge cod in 1/4 cup flour, coating it slightly and shaking off the excess. In a medium skillet add 3 tablespoons of butter on medium heat. Once the butter is melted add the cod to the hot skillet. Allow cod to cook 4-5 minutes on each side until golden brown and cooked all the way through to 145 degrees F. internal temperature. Set aside once cod is cooked, no need to wipe skillet.

In the same skillet add diced shallots, cooking for 1-2 minutes.

Next add sliced squash to the skillet, salt & pepper. Saute for a couple minutes or until desired doneness for the squash is reached. Remove squash to a plate and set aside.

Add lemon juice, lemon zest, remaining tablespoon of butter and chicken broth to the same skillet. Heat until boiling. Drain cooked orzo and add it to the lemon butter sauce. Salt and pepper to taste.

Add the sauteed squash back to the skillet with the orzo and toss everything until coated with the lemon butter pan sauce.

Plate with a generous helping of orzo and squash, placing the cod on top. Garnish with parsley. Enjoy!