Artichoke-and-Olive White Fish
Orzo with Tomatoes and Zucchini
Ingredients
- 2 cod fillets (or other white fish)
- ¼ tsp salt
- ¼ tsp pepper
- 1 (6-oz) jar marinated artichoke hearts, drained and chopped
- ¼ cup chopped pimiento-stuffed green olives
Instructions
- Place each fish fillet in center of a 10-inch square of aluminum foil.
- Sprinkle with salt and pepper; top with artichokes and olives.
- Bring up sides of foil over fish; fold edges together to seal, making packets.
- Place packets in a 4-quart slow cooker.
- Cover and cook on Low 2½ to 3 hours or until fish flakes with a fork.
Side Dish Ingredients
- 1 cup whole wheat orzo
- 1 Tbsp olive oil
- 1 organic tomato, chopped
- 1 small zucchini, chopped
- ¼ cup crumbled feta cheese
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Prepare orzo according to package directions; drain and keep warm.
- Heat oil in a large skillet over medium heat.
- Add tomatoes and zucchini; sauté 5 minutes or until tender.
- Remove from heat; stir in cooked orzo, feta, salt and pepper.
Slow Cooker Meal Plan
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