So lazy! I had so much planned for today…and the next thing I know my husband is already home from class and its past 4pm. Where did my day go?
On a side note, I’m writing this as we watch Doomsday Preppers. Am I the only one fascinated with this show? I’m not a prepper but I’m just amazed at all the work that people put in to it. I don’t really get it, but if something did happen these people would definitely have the advantage.
Have you seen the show? What do you think about it?
In fact, I’m pushing off the dinner in order to “write this blog post” i.e. watch this show and procrastinate. Don’t you just love when things work out like that?
Oh wait – so you came here to see a recipe and not chat about TV? What about…this?
Just like I say to my dog when it’s time for her dinner, “It’s yummy time!”
This meal was delicious and a snap to throw together. Plus it got my husband’s stamp of approval so you know it’s good.
I used halibut because it’s a particular favorite of ours but it can be pricey. Feel free to sub in tilapia and just reduce the cooking time for a more economical choice.
I threw together a quick pesto that I spiced up with a bit of crushed red pepper and some lemon to compliment the fish. After spreading a thin layer on the fish, I then crusted it in some whole wheat panko mixed with a bit of Parmesan.
On the side I cooked a bit of orzo and added some zucchini and tomato for a complete meal.
So there are a total of three separate recipes below. Feel free to mix and match. If you’d like to make this quicker you can make the pesto ahead, it’ll keep in the fridge for a week or you can also just use a quality stir bought version.
The fish and orzo recipe are adapted from Cuisine Lite.
- ¼ cup whole wheat panko
- 2 Tbsp grated or shredded Parmesan
- 4 tsp pesto
- ½ lb halibut, cut in to 2 servings
- Preheat oven to 450 and coat a small baking dish with nonstick spray.
- Combine panko and Parmesan in a bowl. Spread each fillet with half of pesto and place in baking dish. Press panko mixture onto the pesto side of the fillets and lightly spray with more nonstick spray.
- Bake fillets until golden and done, about 10 – 12 minutes.
- 2 cloves of garlic, minced
- ½ - 1 Tbsp Italian seasoning
- ¼ tsp crushed red pepper
- 2 tsp olive oil
- 3 oz dry orzo
- 1 small onion, diced
- 3/4 cup chicken stock
- 1 cup halved cherry tomatoes
- 1 cup chopped zucchini
- Salt and Pepper, to taste
- In a medium saucepan heat oil over medium high heat. Sauté onion for 3 minutes or until beginning to soften. Add in garlic, Italian seasoning, and crushed red pepper and continue to cook for another minute.
- Stir in orzo and cook for another minute. Add in chicken stock, tomatoes, zucchini, salt and pepper and bring to a simmer. Cook until orzo is tender, about 10 minutes. Stir in parsley, taste and adjust any seasonings.
- 2 Tbsp pine nuts, toasted
- 2 cloves of garlic, minced
- 1 oz of basil (about 2 loosely packed cups)
- 2 Tbsp extra virgin olive oil
- ¼ tsp Kosher salt
- Dash of black pepper
- Dash of crushed red pepper (more or less to taste)
- Dash of lemon zest
- 1 oz grated Parmesan (about ¼ cup)
- In a small skillet over medium low heat, toast the pine nuts for about 3 – 4 minutes.
- Combine pine nuts, garlic and salt in a food processor and process until minced. Add basil, oil, black pepper, red pepper and lemon zest, and continue to process, scraping down the sides of the bowl. Add cheese and continue to process until smooth, stopping to scrape the sides of the bowl.
This recipe is linked at NewlyWed Recipe Linky