Tomato Artichoke Baked Fish with Orzo

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Tomato Artichoke Baked Fish with Orzo

  • Servings: ”4-5”
  • Difficulty: easy
  • Print

A different and delicious idea for cooking fish!

Ingredients

  • ~2-3 cups dry orzo pasta (more or less depending on your household appetites!)
  • 2 Tbsp olive oil, divided
  • ½ cup onion, diced
  • 4 cloves garlic, minced
  • 28 oz canned diced tomatoes
  • ¼ cup fresh basil, chopped
  • 2 tsp dry oregano
  • ½ tsp black pepper
  • ~1 lb or ~450g frozen white fish fillets, thawed (sole, cod, etc.)
  • 1 Tbsp lemon juice
  • ¾ cup (~170 ml jar) marinated artichoke hearts, drained
  • ¼ cup Kalamata olives (~12 olives), pitted and cut in half
  • 1 Tbsp capers (optional)
  • ¼ cup feta or parmesan cheese
  •  

Directions

  1. Preheat oven to 350˚F.
  2. Cook orzo as per package directions. Drain and stir in 1 Tbsp olive oil so it doesn’t stick together. Set aside.
  3. While the orzo is cooking, heat the other Tbsp of olive oil in a pan. Add onion and garlic and sauté for 2-3 minutes until soft. Add diced tomatoes, basil, oregano and black pepper. Bring to a boil then reduce to simmer for ~5 minutes. Reserve 1 cup of the mixture and set aside. Pour the rest into an oven safe 9”x 13” casserole dish.
  4. Lay the fish fillets on top of the tomato sauce. Drizzle the lemon juice on top of the fish.
  5. Place drained artichokes, olives and capers (if using) on top of the fish. Pour reserved 1 cup of tomato sauce on top.
  6. Bake in the oven for ~20min or until fish is cooked through.
  7. Top with feta or parmesan cheese.
  8. Serve with orzo and enjoy!

 

6 thoughts on “Tomato Artichoke Baked Fish with Orzo

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