Ingredients:

  • 1.5 cups uncooked orzo pasta
  • 3 cups seafood or vegetable broth
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 0.5 cup pitted Kalamata olives, halved
  • 2 tbsp capers, drained
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lbs firm white fish fillets (Cod, Halibut, or Tilapia), cut into 2-inch chunks
  • 1 large lemon, half sliced into rounds and half juiced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Heat the butter and olive oil over medium heat in a 12-inch oven-safe skillet.
  2. Add the diced onion and sauté for 4-5 minutes until translucent.
  3. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant and the paste turns a deep mahogany color.
  4. Stir in the uncooked orzo, coating every grain in the aromatic butter.
  5. Pour in the broth, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer.
  6. Cover with a lid and transfer to the oven for 10-12 minutes until the orzo is nearly cooked but still slightly firm (al dente).
  7. Remove the pan from the oven. Gently press the fish chunks into the top of the orzo without stirring.
  8. Arrange lemon slices on top of the fish and return to the oven, uncovered, for 12-15 minutes until the fish is opaque and flaky.
  9. Remove from oven and stir in the lemon juice, crumbled feta, and chopped parsley to create a creamy emulsion.