Spanish Cod and Orzo Packets

Ingredients

• 4 (4- to 6-oz) fresh or frozen cod or tilapia fillets

• 1 cup dried orzo

• 1 Tbsp snipped fresh oregano

• 1 cup red and/or yellow cherry or grape tomatoes, halved

• ¾ cup halved pimiento-stuffed green and/or kalamata olives

• 1 small onion, cut into very thin wedges (⅓ cup)

• 4 cloves garlic, thinly sliced

• 2 Tbsp olive oil

• 2 Tbsp lemon juice

• ¼ tsp salt

• ¼ tsp black pepper

• 1 lemon, thinly sliced

Directions

1. Thaw fish if frozen. Preheat oven to 350°F. Tear off four 15-inch squares of parchment paper. Cook orzo according to package directions. Stir oregano into orzo; spoon onto one side of each sheet of parchment. Layer the next four ingredients (through garlic) next to orzo. Top with fish fillets.

2. Combine the next four ingredients (through pepper). Drizzle over fish and vegetables. Top with lemon slices.

3. Fold parchment over fish, vegetables, and orzo; fold open edges of parchment several times to secure.Place packets in two shallow baking pans. Place pans on separate oven racks. Bake 20 minutes or until fish flakes easily. Carefully open packets. If desired, sprinkle with additional snipped fresh oregano.