Pesto-Tomato Fish
Hot Cooked Orzo and Steamed Broccoli
Ingredients
- 6 (6-oz) tilapia fillets
- ¾ cup pesto
- 2 Roma tomatoes, thinly sliced
- 1 cup panko breadcrumbs
- 2 Tbsp olive oil
- 1 tsp lemon zest
Instructions
- Preheat oven to 450°F. Place fish on a parchment paper-lined rimmed baking sheet; season lightly with salt and pepper.
- Spread pesto on fish; top with tomato slices. Bake 8 to 10 minutes or until fish flakes with a fork.
- Meanwhile, cook panko in hot oil in a large skillet over medium-high heat, stirring until panko is browned. Stir in lemon zest, and season with salt and pepper to taste.
- Sprinkle panko mixture over fish.
Side Dish Ingredients
- 1 (16-oz) pkg orzo
- 1 (16-oz) pkg frozen chopped broccoli
Side Dish Instructions
- Cook orzo according to package directions; season lightly with salt and pepper.
- Steam broccoli according to package directions; season lightly with salt and pepper.
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