Cook the orzo like rice, paella-style, on the stove, then top with fish, and bake. Feel free to substitute salmon for any flaky white fish.
Southern Living JANUARY 2014
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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