Garlic Parmesan Crusted Fish over Orzo

• 4 white fish fillets (like cod or tilapia, 6 oz each)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, mix Parmesan, panko, garlic, dried parsley, paprika, salt, and pepper.
3. 3 Coat each fish fillet evenly with the Parmesan mixture.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Sear fillets for 2 minutes per side, then transfer skillet to the oven and bake for 10-12 minutes.
5. 5 Meanwhile, cook orzo in boiling chicken broth until al dente, about 8-10 minutes.
6. 6 Drain orzo and toss with lemon zest, lemon juice, and butter.
7. 7 Once fish is done, remove from oven and let rest for 5 minutes.
8. 8 Serve fish over lemony orzo, garnished with fresh parsley.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Try using almond flour instead of panko for a gluten-free crust.
• Add red pepper flakes for a spicy kick.

Substitutions

• Use almond milk mixed with a bit of lemon juice as a dairy-free option for the broth.
• Substitute fresh herbs like dill for the parsley if preferred.

Pairings

• Chardonnay or Sauvignon Blanc
• A crusty baguette

Nutrition

Tips

• For extra flavor, marinate the fish fillets with lemon juice and olive oil for 30 minutes before coating.
• Ensure your oven-safe skillet is preheated before placing it in the oven for even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth.

Freezing: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• A crisp green salad with a lemon vinaigrette
• Grilled asparagus

FAQ