Baked Tilapia and Sweet Pepper Orzo

Family Friendly

Quick

New

with Fresh Veggie Side and Feta

10 min

Difficulty: 2/3

Mediterranean

These crusted fish fillets are not the only exciting part of this speedy dinner recipe. You'll be blown away by how we use roasted red pepper pesto to flavour both the orzo and fresh veggies.

Allergens

Barley

Oats

Rye

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Tilapia

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Medium Pot

Measuring Cups

Tags

Family Friendly

Quick

New

SEO

Ingredients

Tilapia

300 g

Orzo

170 g

Mini Cucumber

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Italian Breadcrumbs

2 tbsp

Roasted Pepper Pesto

0.25 cup

Mayonnaise

2 tbsp

Red Wine Vinegar

1 tbsp

Dill-Garlic Spice Blend

1 tsp

Unsalted Butter

1 tbsp

Oil

7 tsp

Sugar

0.25 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 12-14 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, core, then cut pepper into 1/4-inch pieces.
Add peppers, and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat.
Roast, in the bottom of the oven stirring halfway until tender and golden, 5-8 min.

Line another baking sheet with parchment paper, then drizzle with 1 tsp (2 tsp) oil.
Pat tilapia dry with paper towels. Place on prepared baking sheet. Season with salt, pepper and half the Dill-Garlic Spice Blend.
Spread mayo over top. Sprinkle breadcrumbs over top, pressing gently to adhere.

Roast in the middle of the oven, until tilapia is cooked through and golden brown, 8-12 min.**
Meanwhile, cut cucumber into 1/8-inch-thick slices.
Cut tomato into 1/4-inch pieces.

Add vinegar, 1/4 tsp sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
Add tomatoes and cucumber. Toss to coat.
Add peppers, roasted red pepper pesto, remaining dill-garlic spice blend and 1 tbsp (2 tbsp) butter to the pot with the orzo. Stir to mix. Season to taste with salt and pepper.