I had this bookmarked for a while and then when my sis-in-law tried it with rave reviews I put it right on the menu. Loved the greek flavors and the lightness of this meal. This kids enjoyed it too. It has become a real favorite!
Baked Fish over Greek Orzo
adapted from Annie's Eats
Yield: 6 servings
INGREDIENTS
8 oz. orzo
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)
10 oz. frozen chopped spinach, thawed and drained
¼ large red onion, chopped
1 cup grape tomatoes, halved
4 oz. sliced black olives
1 tbsp. butter
Salt and pepper, to taste
2-3 oz. crumbled feta cheese
6 white fish fillets, about 6-8 oz. each (such as halibut, cod, or tilapia)
For the compound butter:
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste
Preheat oven to recommended temperature on the back of the frozen tilapia bag.
Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente.
Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper.
To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes. Season with salt and pepper. Mix until well combined.
Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges. Serve immediately.
6 tbsp. butter, softened
2 cloves garlic, minced
1 tbsp. minced fresh dill (or dried dill)
½ tsp. lemon zest
juice of one lemon
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste
Preheat oven to recommended temperature on the back of the frozen tilapia bag.
Bring a medium pot of water to boil. Add the orzo to the pot and cook until a few minutes shy of al dente.
Meanwhile, combine the spinach, onion, tomatoes, olives, and butter in a large bowl. Drain the orzo in a fine strainer. Pour the hot pasta into the bowl with the butter and vegetables and toss gently until well mixed. Season to taste with salt and pepper.
To make the compound butter, combine the butter, garlic, dill, lemon zest and juice, and red pepper flakes. Season with salt and pepper. Mix until well combined.
Spread the orzo mixture into a large casserole dish. Lay the portions of fish over the orzo and spread the compound butter over each of the fish fillets. Bake according to time on fish package or until fish flakes easily when scraped with a fork. Remove from oven and sprinkle each serving with a bit of fresh dill and lemon wedges. Serve immediately.
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