Foil-Baked Fish over Orzo
|8 oz dried orzo pasta|
|10 oz frozen chopped spinach, thawed and drained|
|1/4 large red onion, chopped|
|1 cup grape tomatoes, halved|
|4 oz Kalamata olives, sliced|
|1 Tbsp butter|
|Salt and pepper, to taste|
|1/2 cup feta cheese, crumbled|
|6 white fish fillets (halibut, cod, or tilapia), about 6-8 ounces each|
|6 Tbsp DLM Lemon Dill Artisan Butter|
|Fresh dill for garnish|
Preheat oven to 425°F. Bring medium pot of water to a boil. Add orzo to pot and cook according to package directions until a few minutes shy of al dente.
Combine spinach, onion, tomatoes, olives, and butter in a large bowl. Drain orzo and pour into bowl with butter and vegetables; toss gently until well mixed. Season to taste with salt and pepper.
Cut foil into six 12-inch squares. Place mixture on lower half of each foil square. Divide crumbled feta evenly among each packet.
Spread layer of DLM Lemon Dill Artisan Butter over each fish fillet. Place portions of fish over orzo. Fold foil over and crimp edges together to seal packets. Place packets on baking sheet and bake for 12 minutes or until temperature of the fish registers 160°. Remove packets from oven and open packets, being careful to avoid steam. Garnish each serving with fresh dill. Serve immediately.
Makes 6 servings
Per serving: 550 calories; 23g total fat; 11g saturated fat; 145mg cholesterol; 800mg sodium; 35g total carbohydrates; 3g dietary fiber; 50g protein;