Lemon-Herb Baked Tilapia with Orzo

Ingredients

Quantities are for 4 servings.

• 1 3/4 lb Tilapia fillets
• 1 1/2 cups Orzo pasta
• 2 each Lemons
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 pint Cherry tomatoes
• 3 oz Feta cheese, crumbled
• 1 bunch Parsley
• 1 1/2 cups Chicken broth

Instructions

1. Heat the oven to 400°F. Halve the cherry tomatoes and thinly slice the garlic. Toss them in a baking dish with 1 tablespoon olive oil, the oregano, salt, and pepper.
2. Pat the tilapia fillets dry, season with salt and pepper, and nestle them among the tomatoes. Drizzle with the remaining olive oil and top with lemon slices from 1 lemon.
3. Bake 15-18 minutes, until the tilapia is opaque throughout, flakes easily with a fork, and reaches 145°F internally.
4. While the fish bakes, cook the orzo in the chicken broth plus enough water to cover, according to package directions (about 8-10 minutes), then drain any excess liquid.
5. Stir the cooked orzo into the baking dish with the warm tomatoes and pan juices, or serve the orzo underneath the fish.
6. Top with crumbled feta and chopped parsley, and serve with the remaining lemon cut into wedges.