Tilapia with a Puttanesca Relish over Parmesan Orzo

• 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