This recipe was very disappointing and bland.
Skillet Orzo with Fish and Herbs
Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
More From Southern Living
Total: 40 Minutes
- 2 tablespoons butter
- 3/4 cup sliced green onions (about 5 onions), divided
- 4 teaspoons pressed garlic cloves (about 3 cloves), divided
- 4 cups vegetable broth
- 2 cups orzo pasta
- 1/2 cup drained sun-dried tomatoes in oil, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups loosely packed fresh flat-leaf parsley, chopped and divided
- 4 (4-oz.) skinless flaky white fish fillets (such as cod)
- 1 teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
- Lemon halves
- 1. Preheat oven to 350°. Melt butter in a 12-inch ovenproof skillet over medium heat. Add 1/2 cup sliced green onions and 1 tsp. garlic; sauté 4 minutes or until tender. Stir in broth, next 4 ingredients, and 1/2 cup parsley. Bring to a simmer, and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in skillet. Remove from heat.
- 2. Sprinkle fish with desired amount of salt and pepper. Place fish in a single layer on hot orzo mixture, and cover skillet.
- 3. Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork. (The bake time will vary depending on the thickness of the fish.)
- 4. Stir together lemon zest and remaining green onions, garlic, and parsley. Spoon over cooked fish; drizzle with olive oil. Serve immediately with lemon halves.
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