Baked Fish with Cherry Tomato Olive Sauce + Lemon Chive Asiago Orzo

5 from 5 votes

Baked Fish with Cherry Tomato-Olive Sauce and Lemon Chive Asiago Orzo makes an easy springtime dinner for two that rocks with flavor!

Prep Time10

Cook Time30

Total Time40

Course: Fish and Seafood

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings:

1 pint cherry tomatoes or grape tomatoes, halved
3 tablespoons olive oil divided
Salt and freshly ground black pepper to taste
2 (8-ounce) white fish fillets such as tilapia, barramundi, trout, sole, flounder, etc.)
1/2 cup pitted Kalamata olives halved
2 cloves garlic minced
1 tablespoon dry white wine
Pinch crushed red pepper flakes
1 large sprig fresh basil leaves thinly sliced
Lemon wedges

Preheat oven to 375 degrees. Place tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons olive oil and season with salt and black pepper. Roast for 10 minutes. Transfer to a bowl along with all the juices.
Place the fish on the baking sheet, drizzle with remaining 1 tablespoon olive oil and season with salt and black pepper. Bake for 10 to 12 minutes or until cooked through and easily flakes with a fork.
Meanwhile, add olives to tomatoes along with garlic, wine and red pepper flakes. Just before serving, add the fresh basil. Serve with orzo and lemon wedges.

Bring a small saucepan of salted water to a boil. Add the orzo and cook to the al dente stage.
Drain in a sieve or colander then return to the saucepan. Add the butter, garlic, lemon zest and juice and cheese. Stir until butter is melted them add chives. Serve immediately.

SUBSTITUTIONS:

I used barramundi here, but you can use any fish for this recipe. Thin, flat filets such as tilapia, sole, flounder, or trout will cook faster.
If you have more time, a thicker fish such as cod, halibut, or sea bass will also work.
Use rice in place of orzo for a gluten-free alternative.

MAKE AHEAD: