Pesto Tilapia with Orzo and Vegetables
This pesto tilapia with orzo and vegetables is restaurant quality, and so fast to make! It may just become a weekly rotation.
Ingredients
Method
- For fish, preheat the oven to 425 degrees F (220 degrees C). Line a small baking sheet with parchment or foil.
- Pat fish dry. Spread a very thin layer of pesto over each fish filet. Mix panko and Parmesan cheese together; press onto pesto.
- Bake in the preheated oven until flaky and golden, 12 to 14 minutes. Optional: Turn on the oven’s broiler, place a rack in the upper third of the oven, and broil 1 minute for extra color.
- For orzo and veggies, toss green beans and tomatoes with olive oil, salt, and pepper and spread out on a greased baking sheet.
- Roast in the preheated oven with the fish at 425 degrees F (220 degrees C) for 12 to 15 minutes, stirring once.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Reserve 2 to 3 tablespoons pasta water, then drain orzo.
- Toss hot orzo with pesto and a splash of pasta water. Fold in roasted veggies. Taste; adjust seasoning.
- Divide pesto orzo evenly onto 2 serving plates; add a tilapia filet on top. Scatter sweety drop peppers on each plate. Enjoy!
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