Crispy Breadcrumb-Topped Tilapia
with Zucchini and Tomato Orzo
Tilapia fillets are topped with Parmesan and crispy Italian breadcrumbs for a satisfying crunch to go with this mild fish. The Mediterranean inspiration doesn't stop there: orzo is tossed with zucchini and tomatoes in a light garlicky sauce for a delicious, summery meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Orzo
(Contains Wheat)
113 g
Baby Tomatoes
200 g
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Heat a large non-stick pan over medium heat.While the pan heats, pat tilapia dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend.Add tilapia to a parchment-lined baking sheet.
When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter and breadcrumbs. Toast, stirring often, until butter melts and breadcrumbs are golden, 1-2 min.Remove from heat.
Spread mayo over tops of tilapia.Sprinkle toasted breadcrumbs over mayo, pressing down gently to adhere.Roast in the middle of the oven, until tilapia is cooked through, 8-10 min.**
Meanwhile, heat the same pan (from step 2) over medium-high.When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add tomatoes, stock powder, remaining Zesty Garlic Blend, orzo and reserved pasta water. Season with pepper, then bring to a simmer.
Once simmering, reduce heat to medium.Add Parmesan. Stir until Parmesan melts and mixture thickens slightly and coats orzo, 2-3 min.Divide orzo between plates. Top with tilapia.
