Lemon & Herb Fish Skillet
Create a taste of the Mediterranean with this simple one pot meal — it’s a refreshing change of pace from chicken.
Serves
4
Prep time 10 min.
Cook time 20 min.
Ingredients
3 cups College Inn® Fat Free & Lower Sodium Chicken Broth
8 oz. uncooked orzo pasta
1 can (14.5 oz.) Del Monte® French-Style Green Beans, drained
1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes, drained
4 tilapia fillets (4 to 5 oz. each), thawed if frozen
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
Salt and black pepper, to taste
2 tsp. grated fresh lemon peel
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Directions
Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with lemon peel before serving.
