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Greek-Style Baked Fish with Lemon Orzo

Greek-Style Baked Fish with Lemon Orzo

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
520
Chef's Note

For the best flavor, look for the freshest fish possible - it should smell clean like the ocean, not fishy. If fresh fish isn't available, high-quality frozen fish that's been properly thawed works well too. You can prepare the orzo mixture and vegetable topping up to a day ahead to save time, then assemble and bake just before dinner.

Tags
Greek
Mediterranean
fish
seafood
baked
orzo
healthy
dinner
lemon
feta
Ingredients

  • 1.5 pounds white fish fillets (cod, halibut, or sea bass)

  • 1.5 cups orzo pasta

  • 1 pint cherry tomatoes

  • 1/2 cup kalamata olives, pitted and halved

  • 1/2 medium red onion, thinly sliced

  • 3 cloves garlic cloves, minced

  • 3 tablespoons fresh dill, chopped

  • 2 tablespoons fresh oregano, chopped

  • 2 whole lemons

  • 1/3 cup extra virgin olive oil

  • 2 cups vegetable or chicken broth

  • 3/4 cup feta cheese, crumbled

  • 2 cups baby spinach

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper, freshly ground

  • 1 teaspoon dried oregano

  • 1/4 teaspoon red pepper flakes (optional)

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a medium pot, bring 2 cups of vegetable or chicken broth to a boil. Add 1.5 cups of orzo pasta and cook for 7-8 minutes until al dente (it will finish cooking in the oven). Drain, reserving 1/4 cup of the cooking liquid.

  • 3

    While the orzo cooks, prepare the fish by patting 1.5 pounds of fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 4

    In a large bowl, combine the cooked orzo, zest and juice of 1 lemon, 2 tablespoons olive oil, 1 minced garlic clove, 2 tablespoons chopped fresh dill, and the reserved cooking liquid. Mix well and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • 5

    Spread the orzo mixture in a 9x13 inch baking dish.

  • 6

    In another bowl, toss 1 pint of cherry tomatoes, 1/2 cup kalamata olives, 1/2 sliced red onion, and 2 minced garlic cloves with 2 tablespoons olive oil, 1 teaspoon dried oregano, remaining salt and pepper, and red pepper flakes if using.

  • 7

    Arrange the fish fillets on top of the orzo. Scatter the tomato mixture around the fish.

  • 8

    Slice the remaining lemon and place slices on top of the fish. Drizzle the fish with the remaining olive oil and sprinkle with 1 tablespoon fresh oregano.

  • 9

    Bake uncovered for 18-22 minutes, until the fish is opaque and flakes easily with a fork.

  • 10

    Remove from the oven and immediately fold 2 cups of baby spinach into the hot orzo until just wilted.

  • 11

    Sprinkle 3/4 cup crumbled feta cheese over the dish and garnish with the remaining fresh herbs.

  • 12

    Let rest for 5 minutes before serving to allow flavors to meld together.

Nutrition Information (per serving)
520
Calories
38g
Protein
45g
Carbs
22g
Fat
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