LEMON DILL COD PACKET WITH ORZO

Zest lemon and set aside. Thinly slice lemon (to get at least 8 slices); set aside. 

Bring saucepan of salted water to a boil and cook orzo for about 8 minutes or until al dente. Drain and return to saucepan; stir in butter and half of the lemon zest. 

Cover and keep warm.

Meanwhile, toss together red and yellow pepper, zucchini and asparagus with 2 tbsp of the dill, oil and half each of the salt and pepper. Divide vegetable mixture among 4 large pieces of foil. Top each with cod fillet and sprinkle with remaining dill, salt and pepper. Sprinkle with remaining lemon zest and top with sliced lemon. Fold foil over to seal packets.

Place packets on preheated medium-high grill and grill for about 10 minutes or until fish flakes easily when tested. Serve overtop of orzo. Sprinkle with green onion and a lemon wedge then dollop with tzatziki, if using.