Baked Cod with Herb Crust, Lemon Orzo and Parmesan-Roasted Broccoli

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash and cut broccoli into even-sized florets. Pat dry with paper towels.

In a large bowl, toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on one side of the baking sheet.

Sprinkle 1/4 cup of grated Parmesan cheese over the broccoli florets.

In a small bowl, mix panko breadcrumbs, 1 tablespoon olive oil, 1 tablespoon chopped parsley, chopped thyme, 1 minced garlic clove, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Pat cod fillets dry with paper towels and place on the other side of the baking sheet. Spread 1 tablespoon Dijon mustard evenly over the top of each fillet.

Press the herb breadcrumb mixture onto the mustard-coated side of each cod fillet.

Place the baking sheet in the oven and bake for 15-18 minutes, until fish flakes easily with a fork and broccoli is tender with crispy edges.

While fish and broccoli are baking, bring a medium pot of salted water to a boil. Add orzo and cook according to package directions, about 8-9 minutes until al dente.

Zest the lemon and set aside. Juice half the lemon to yield about 1 tablespoon juice.

Drain the orzo and return to pot. Add remaining 1 tablespoon olive oil, lemon zest, lemon juice, remaining 1 minced garlic clove, remaining 1 tablespoon chopped parsley, 1/2 cup chicken broth, crumbled feta cheese, and remaining 1/4 teaspoon salt.

Stir the orzo mixture over low heat for 1-2 minutes until liquid is absorbed and feta begins to melt slightly.

Slice the remaining lemon half into wedges for serving.

Divide the lemon orzo between two plates. Place a cod fillet on each plate and serve with the Parmesan-roasted broccoli alongside. Garnish with lemon wedges.