This fish baked in parchment packets is absolutely delicious. Lemon-herb orzo and fresh vegetables are topped with a cod fillet and finished with garlicky butter. Roasted until flaky and tender, it’s a satisfying, flavorful weeknight meal.
This dinner has quickly become part of our weekly rotation.
You won’t believe how flavorful these orzo and fish parchment packets are.
Seriously—wow.
They’re light, fresh, lemony, garlicky and incredibly satisfying.
I find myself making them often, and the kids love having their own individual packets — it feels like a special little meal for each of them.
I might call this our new happy meal.
The phrase “fish packets” doesn’t quite capture how delicious these turn out.
I cook a lot of salmon, but I also love mild, flaky white fish. Wild-caught cod is my go-to here—mild, buttery and kid-friendly. This recipe is forgiving, so you can swap in other firm white fish or even raw shrimp if you prefer.
Seafood broadens our dinner options and keeps meals interesting. This one was inspired by a similar dish in The Pretty Dish, and garlic butter is the star—don’t skip it. A little goes a long way and it elevates the orzo, vegetables and fish.
All I have to say is: GARLIC BUTTER.
It adds richness and flavor to every component—really worth the extra step.
How I make these orzo and cod parchment packets
- Choose vegetables. In spring I like asparagus, cherry tomatoes and scallions, but you can use almost any quick-roasting vegetable (avoid raw root vegetables or potatoes unless par-cooked).
- Cook the orzo. Any grain works—quinoa, couscous or rice are fine—but orzo tossed with fresh lemon zest and herbs is especially bright. Make it ahead to save time.
- Pick your fish. Wild-caught cod is mild and flaky; choose fillets around 4–5 ounces each.
- Have lemon slices ready; they add brightness and steam into the fish as it cooks.
- Assemble the packet (parchment or foil). Layer orzo, vegetables, then fish. Top with lemon slices and a drizzle of garlic butter, seal, and roast.
- The fish steams inside the packet and comes out buttery, flaky and perfectly tender.
These packets are simple, full of flavor and make for a lovely, light meal.
Garlic Butter Orzo and Fish in Parchment Packets
Garlic Butter Orzo and Cod Parchment Packets
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Ingredients
- 1 cup uncooked orzo
- ¼ cup chopped fresh herbs (parsley, basil, or similar)
- 1 lemon, zested and sliced
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 4 cod fillets (about 4–5 ounces each)
- 1 pound asparagus, woody ends removed
- 1 cup cherry tomatoes
- 4 green onions, sliced
- kosher salt and pepper
Instructions
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Preheat the oven to 400°F (200°C). Prepare four 8×12-inch sheets of parchment paper. Season the cod fillets with salt and pepper. If asparagus spears are thick, halve them lengthwise so they cook through in the roasting time.
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Cook the orzo in salted boiling water according to package directions (typically 8–10 minutes). Drain, toss with the olive oil, lemon zest and ½ cup of the chopped herbs.
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Make the garlic butter: melt the butter over low heat, stir in the minced garlic, then remove from the heat.
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Assemble each packet: place ½ cup of orzo in the center of each parchment sheet. Divide the asparagus, cherry tomatoes and green onions between the packets. Lightly oil and season the vegetables with salt and pepper. Set a cod fillet on top of each packet.
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Drizzle about 1 tablespoon of garlic butter over each fillet and vegetables, then add a lemon slice or two. Fold the long edges of the parchment up and over the fish, then roll and crimp to seal the packet.
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Place packets on a baking sheet and roast for 15–18 minutes, until the fish flakes easily with a fork.
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Remove from the oven and serve the packets directly. If you have extra garlic butter, drizzle it over the top before serving.
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Deeelish.