Step 1

Heat olive oil in a large cast-iron skillet over medium-high heat. Season cod with salt and pepper, then coat evenly with flour. Sear cod until golden on both sides, about 3–4 minutes per side. Remove and set aside.

Step 2

In the same skillet, melt butter and sear lemon slices until golden, about 1 minute per side. Remove lemons and add them to the cod.

Step 3

Add garlic, asparagus, and orzo to the skillet. Cook until garlic is fragrant and orzo is lightly toasted, 2–3 minutes. Stir in chicken broth and lemon juice, then bring to a boil. Cook, stirring occasionally, until orzo is al dente, about 10 minutes.

Step 4

Return cod and lemon slices to the skillet along with any collected juices. Cook for 1 minute to warm through.

Step 5

Garnish with fresh dill and serve.