MY SEARED COD OVER A GARLIC-BROCOLLI-ASPARAGUS ORZOTTO BED

​Is it feasible to have a nice dinner at home during the work week? Of course, is just a matter of having the ingredients at home and ready to use upon arrival. No fuss; just season the fish the night before and cut the veggies. Next day, piece of cake, smile.
 
Approximate Prep and Cooking Time: 30 Minutes or less
Approximate Cost: $7.93 or $3.97 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2 +
 
Ingredients
1 large cod filet, cubed in 10 pieces ($1.88)
2 ½ tsp. Angie’s dry seasoning (.40)
2 ½ tbsp. olive oil (.65)
2 large cloves or chopped garlic (.25)
½ large onion, chopped (.35)
7 asparagus ($1.00)
1 c. broccoli florets (.90)
2 c. beef broth ($1.20)
1 c. Orzo (.65)
1 lemon (.40)
2 pimento slices to garnish (.25)
 
Directions
Clean, cut and season the fish with 1 tsp. Angie’s dry seasoning and 1 tbsp. olive oil.
Cut the onion, garlic, asparagus and broccoli and sauté these ingredients in the order they are listed in 1 ½ tbsp. of my basting oil. Then, add the Orzo and stir for about 3 minutes.
Add the broth, bring to a boil, cover and cook until tender, adding more broth as needed to keep it flaky moist, about 15 minutes.
Meantime, sauté the cod cubes until golden. Set aside to rest for 3 minutes.
To plate, scoop a couple of spoons of orzo, top with ½ the fish cubes, squeeze lemon juice on top of each serving and leave a couple of slices to garnish with the red pimento. Add Feta cheese (optional)
Done!