Craving a restaurant-quality meal that transports you straight to the sun-drenched Greek islands, without spending hours in the kitchen? Look no further! This Skillet Orzo and Feta Fish recipe is your ticket to a quick, delicious, and incredibly satisfying dinner that will make your taste buds dance with Mediterranean flavors. Imagine perfectly cooked fish nestled on a bed of golden, creamy orzo, bursting with juicy cherry tomatoes and tangy feta – all prepared in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable broth
- 4 fish fillets (such as sole or flounder)
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of orzo pasta, 2 cups of vegetable broth, 4 fish fillets (such as sole or flounder), 1 cup of cherry tomatoes (halved), 1/2 cup of crumbled feta cheese, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and pepper to taste.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the orzo pasta and toast it for about 2-3 minutes, stirring frequently until it becomes slightly golden and fragrant.
- Pour in the 2 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let the orzo simmer for about 8-10 minutes or until the pasta is tender and has absorbed most of the broth. Stir occasionally to prevent sticking.
- While the orzo is cooking, season the fish fillets with salt and pepper on both sides. In a separate pan, heat a little olive oil over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side, or until they are cooked through and easily flake with a fork. Remove from heat and set aside.
- Once the orzo is cooked, gently fold in the halved cherry tomatoes and the crumbled feta cheese. Drizzle with 1 tablespoon of lemon juice and stir to combine. Taste and adjust seasoning with additional salt and pepper if necessary.
- To serve, plate a generous portion of the orzo mixture and top it with the cooked fish fillets. Optionally, garnish with extra feta and a sprinkle of fresh herbs like parsley or dill for added flavor.
- Enjoy your Skillet Orzo and Feta Fish as a delightful Greek-inspired meal, perfect for a weeknight dinner!
Tips
- Toasting the orzo is key! This extra step brings out a nutty, rich flavor that elevates the entire dish.
- Choose fresh, high-quality fish fillets for the best results. Sole or flounder work wonderfully, but you can also substitute with cod or halibut.
- Don't rush the fish cooking process. Medium heat ensures a perfectly flaky texture without drying out the fish.
- For an extra burst of freshness, use freshly squeezed lemon juice instead of bottled.
- If you want to add more depth, consider sprinkling some dried oregano or fresh herbs like dill or parsley before serving.
- Use a non-stick skillet to prevent the orzo from sticking and ensure easy cleanup.
- For a gluten-free version, substitute the orzo with quinoa or rice.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 75mg
