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Baked Norwegian cod and cherry tomato orzo

Prep time is minimal with this simple supper. Not only is this a healthy one-pot, there’s also plenty of time to put your feet up whilst its cooking!

Cooking time50-60 min
Difficulty levelEasy



  • Heat the oven to 200°c/fan 180°c. Put the onions and tomatoes on a roasting tray and drizzle with balsamic vinegar and oil. Season well and roast for 30 minutes.
  • Once cooked, tip into a large ovenproof dish with the orzo and spinach and mix together until the spinach has wilted down a little.
  • Pour in the hot stock, season and add the basil. Cover with foil and transfer to the oven.
  • Bake for 10 minutes then uncover and nestle the cod fillets into the orzo and cook for a further 20 minutes, until the cod and pasta are cooked.
  • Serve with a drizzle of extra virgin olive oil, some more fresh basil and a scattering of parmesan.