Lemon Butter Tilapia with Orzo, Artichoke Hearts, Sundried Tomatoes and Asparagus.

Hey lovelies!

I hope all is going well in your worlds.

I’d like to announce that I’m going take Hot Dish Honey in a slightly different direction, just so that it’s a little bit more balanced.

I’m going to be sharing a lot more recipes and things that I cook at home instead of just reviews, which I felt like was the basis of this blog for awhile.

Today, I’m going share with you a healthy but also very flavorful recipe.

Lemon butter cod with orzo, asparagus, artichoke hearts, and sundried tomatoes!

For this recipe, you will need 2 tablespoons of extra virgin olive oil, 1 minced garlic clove, 1 bunch of asparagus with the ends trimmed off cut into inch long pieces, 1 cup of uncooked orzo, 2.5-3 cups of chicken stock, 1 tablespoons of fresh lemon juice, 2 tablespoons of butter, 1 slice lemon, kosher salt, pepper, 3 tablespoons of white flour, and as many oil or water packed sundried tomatoes and artichoke as your heart desires.

Heat the oil in a large skillet over medium heat.

Season your fish all over with salt and pepper and sprinkle it on both sides with flour.

When the oil begins to shimmer, add the fish to the pan and cook on both sides for about 3-4 minutes. Transfer the cod to a plate.

In the same skillet, sear the butter and lemon slices for about 1 minute, then pour it over your fish.

Using the same skillet again, cook your garlic, artichoke, asparagus, tomatoes, and orzo. Toast it for about 1 minute until fragrant.

Add the broth and lemon juice and stir occasionally for about 10 minutes.

Add your cod and lemon slices back into the pan and cook until everything is warm and delicious!

Serve with extra lemon and enjoy!

Thanks for reading.

Love you all.