Preheat oven to 425 degrees.
Place the cod fillet (cut into smaller pieces if you desire) in a baking dish lined with parchment paper. Drizzle with 1 T olive oil and arrange 4 - 6 lemon slices on top. Season with salt and pepper.
Bake for 20 - 25 minutes (depending on thickness of fillet). The cod is ready when it’s easily flaked with a fork.
While the cod is baking, cook the orzo according to package instructions (omitting salt and butter or oil). Transfer to a bowl and drizzle with 1 T olive oil.
In a medium skillet, heat 1 T olive oil over medium heat. Add the kale and scallions and sauté for 5 minutes.
Transfer to the bowl with the orzo, add 1 T lemon juice, 1 T olive oil and season with salt and pepper. Toss well to combine and cover to keep warm.
Wipe out the skillet you used to sauté the kale and scallions and heat 1 T olive oil over medium heat.
Add the shallots and garlic and sauté for 2 - 3 minutes, stirring frequently.
Stir in the remaining lemon juice and lemon slices. Reduce heat to low and add the capers and butter, stirring until the butter has melted.
Spoon the piccata sauce over the cod and serve with the orzo.