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For the Cod

• 4 cod fillets (about 6 oz each, thick-cut)
• 1 ½ tsp sea salt
• 1 tsp freshly cracked black pepper
• 2 tbsp avocado oil

Lemon Garlic Herb Oil

• 3 tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 tbsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• ½ tsp red pepper flakes

For Grilling

• 1 lemon, cut into thick rounds

Directions:

1. In a small bowl, combine: olive oil, garlic, lemon zest, parsley, thyme, red pepper flakes
2. Let sit while everything cooks to allow the flavors to infuse.
3. Preheat grill to high (about 450°F).
4. Pat cod dry, then drizzle with avocado oil and season with salt and pepper.
5. Place cod and lemon slices directly on the grill.
6. Cook for 4–5 minutes per side, until fish flakes easily and releases cleanly.
7. During the last minute, spoon lemon garlic herb oil over the cod.

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Ingredients:

• 2 bunches broccolini
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced or minced
• Salt + pepper
• Zest of ½ lemon
• Optional: sprinkle of parmesan

Directions:

1. Preheat oven to 425°F.
2. Spread broccolini on a sheet pan and toss with olive oil, garlic, salt, and pepper.
3. Roast for 15–20 minutes until tender with crispy edges.
4. Finish with lemon zest and optional parmesan.

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Ingredients:

• 1 cup dry orzo
• 2 cups chicken or vegetable broth
• ½ cup milk (or half & half)
• ¼ cup grated parmesan
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1–2 tbsp lemon juice
• 2 tbsp fresh parsley
• Salt + pepper, to taste

Directions:

1. In a skillet over medium heat, melt butter with olive oil.
2. Add garlic and cook for 30–60 seconds until fragrant.
3. Stir in orzo and toast for 1–2 minutes.
4. Add broth and simmer for 8–10 minutes, stirring occasionally, until tender and most liquid is absorbed.
5. Reduce heat and stir in: milk, parmesan, lemon zest, lemon juice
6. Stir until creamy and smooth. Finish with parsley, salt, and pepper.

Click HERE for a Downloadable Recipe Card!

Roast the Broccolini

Preheat oven to 425°F.

Spread broccolini on a sheet pan and toss with olive oil, garlic, salt, and pepper.
Roast for 15–20 minutes until tender with crispy edges.

Finish with lemon zest and optional parmesan.

Make the Lemon Garlic Oil (for the Cod)

In a small bowl, combine:

• olive oil

• garlic

• lemon zest

• parsley

• thyme

• red pepper flakes

Let sit while everything cooks to build flavor.

Cook the Creamy Orzo

In a skillet over medium heat, melt butter with olive oil.
Add garlic and cook for 30–60 seconds.

Stir in orzo and toast for 1–2 minutes.

Add broth and simmer for 8–10 minutes, stirring occasionally, until tender and most liquid is absorbed.

Reduce heat and stir in:

• milk

• parmesan

• lemon zest

• lemon juice

Stir until creamy and smooth. Finish with parsley, salt, and pepper.

Grill the Cod + Lemons

Preheat grill to high (about 450°F).

Pat cod dry, then drizzle with avocado oil and season with salt and pepper.

Place cod and lemon slices directly on the grill.
Cook for 4–5 minutes per side, until the fish flakes easily and releases cleanly.

During the last minute, spoon the lemon garlic oil over the cod.

Assemble + Serve

Plate with:

• creamy orzo as the base

• grilled cod on top or alongside

• roasted broccolini on the side

Finish with:

• extra herb oil drizzled over everything

• a squeeze of grilled lemon

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!