- 4 tilapia filets (or any white fish)
- 1 cup orzo
- 1 1/2 cups chicken broth
- 1/4 cup white wine
- 1 pint grape tomatoes, quartered
- 10 Kalamata olives, pitted and sliced
- 1/4 cup capers, drained
- 3 T shredded Parmesan cheese
- 2 cloves garlic
- 1 T crushed red pepper
- 1 T basil
- Salt and pepper
In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.
In a medium bowl, combine tomatoes, olives, and capers.
Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.
Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.
Top orzo with fish and salsa.
*Recipe adapted from Fitness Magazine