Baked Double Tilapia and Sweet Pepper Orzo
with Fresh Veggie Side and Feta
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
600 g
Tilapia
(Contains Tilapia)
170 g
Orzo
(Contains Wheat)
2 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Red Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
7 tsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Divide orzo, veggies and tilapia between plates.
- Sprinkle feta over orzo and veggies.
If you've opted for double tilapia, cook it in the same way the recipe instructs you to cook the regular portion of tilapia.**
