Lemon & Herb Fish Skillet

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Create a taste of the Mediterranean with this simple one pot meal — it’s a refreshing change of pace from chicken.

Lemon & Herb Fish Skillet

Serves

Servings: 
4
Prep Time
10 min
Cook Time
20 min

Create a taste of the Mediterranean with this simple one pot meal — it’s a refreshing change of pace from chicken.

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

Directions
  1. 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.
  2. Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
  3. 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.
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