Preheat oven to 200°C (390°F).

Cook orzo: Bring a pot of lightly salted water to a boil. Add whole wheat orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well.

While orzo cooks, prepare the fish: In a small bowl, combine dried breadcrumbs, minced garlic (2 cloves), zest of 1/2 lemon, 10ml olive oil, salt, and pepper. Mix well to form a coarse crumb.

Place cod fillets and shrimp in a single layer on a baking sheet. Drizzle with 5ml olive oil, salt, and pepper. Evenly press the breadcrumb mixture onto the top of the cod fillets. Bake for 8-10 minutes, or until fish is opaque and flakes easily, and shrimp are pink and cooked through.

Prepare vegetables: In a large skillet, heat 15ml olive oil over medium heat. Add halved cherry tomatoes and sliced zucchini. Sauté for 3-5 minutes until tomatoes begin to blister and zucchini is tender-crisp. Add remaining minced garlic (2 cloves) and spinach, cook until spinach wilts, about 1-2 minutes.