Cod Summer Squash & Orzo with Lemon Butter Sauce

Cook the orzo according to the package instructions, as it takes the longest. Pat the cod dry with a paper towel, then season both sides with salt and pepper. Dredge the fillets lightly in the flour, shaking off any excess. In a medium skillet, melt 3 tablespoons of butter over medium heat. Once hot, add the cod and cook for 4–5 minutes per side, until golden brown and the internal temperature reaches 145°F. Transfer the cooked cod to a plate; no need to wipe out the skillet.

In the same skillet, add the diced shallots and cook for 1–2 minutes until softened.

Next, add the sliced squash to the skillet with the shallots and season with salt and pepper. Sauté for a couple of minutes, or until the squash reaches your desired tenderness. Transfer the squash to a plate and set aside.

Add the lemon juice, lemon zest, remaining tablespoon of butter, and chicken broth to the same skillet. Bring the mixture to a boil. Drain the cooked orzo and add it to the lemon‑butter sauce, seasoning with salt and pepper to taste.

Plate a generous helping of the orzo and squash, then place the cod on top. Garnish with parsley.

Enjoy!