Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Recipe by Southern Living January 2014

Gallery

Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Sprinkle fish with desired amount of salt and pepper. Place fish in a single layer on hot orzo mixture, and cover skillet.

  • 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.)

  • 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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