Name: Pesto Tilapia with Orzo and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 (6 ounce) tilapia fillets; 1 tablespoon pesto (thin smear only); 6 tablespoon panko breadcrumbs; 3 tablespoon grated Parmesan; 1 cup green beans, trimmed; 1/2 cup grape tomatoes, halved; 1 teaspoon olive oil; Salt and freshly ground black pepper to taste; 2/3 cup dry orzo; 1 teaspoon pesto; 2 tablespoon Sweety drop peppers

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.

45 min total 15 min prep 30 min cook 2 1079 cal

Instructions

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1 For fish, preheat the oven to 425 degrees F (220 degrees C). Line a small baking sheet with parchment or foil.
2 Pat fish dry. Spread a very thin layer of pesto over each fish filet. Mix panko and Parmesan cheese together; press onto pesto.
3 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.
4 For orzo and veggies, toss green beans and tomatoes with olive oil, salt, and pepper and spread out on a greased baking sheet.
5 Roast in the preheated oven with the fish at 425 degrees F (220 degrees C) for 12 to 15 minutes, stirring once.
6 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.
7 Toss hot orzo with pesto and a splash of pasta water. Fold in roasted veggies. Taste; adjust seasoning.
8 Divide pesto orzo evenly onto 2 serving plates; add a tilapia filet on top. Scatter sweety drop peppers on each plate. Enjoy!