Skillet Orzo with Feta and Pan Seared Fish

Skillet Orzo and Feta Fish

Prep & cook time: About 40 minutes — Serves: 4

Rating: 5 from 16 votes

Ingredients

• 2 tablespoons plus 4 teaspoons extra virgin olive oil, divided
• ½ cup shallot, halved and thinly sliced (about 1 large shallot)
• 2 garlic cloves, minced
• 2 cups cherry tomatoes, halved (about 1 pint)
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1 tablespoon balsamic vinegar
• 1 ¼ cup orzo
• 2 ½ cups low-sodium chicken broth (or vegetable broth)
• Zest of ½ a lemon
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 2 tablespoons finely chopped fresh oregano, divided
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• Four 6-ounce filets of white flaky fish (halibut or cod work well)
• ½ cup feta, divided

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallot and minced garlic and sauté until softened, about 2 minutes.
3. Add the halved cherry tomatoes, red pepper flakes (if using), cumin, paprika, ½ teaspoon salt, ½ teaspoon pepper, and the balsamic vinegar. Cook, stirring, until the spices become fragrant and the balsamic reduces by about half, roughly 2 minutes.
4. Stir the orzo into the skillet until coated. Add the broth, lemon zest and juice, 1 tablespoon of the chopped oregano, and the parsley. Bring to a simmer and cook, stirring occasionally, until the orzo begins to absorb some liquid, about 5 minutes. Remove the skillet from the heat and stir in ¼ cup of the feta.
5. Nestle the fish filets into the partially cooked orzo. Drizzle each fillet with 1 teaspoon of olive oil and season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle the remaining 1 tablespoon of oregano over the fish.
6. Transfer the skillet to the oven and bake on the middle rack for 15 minutes. Carefully remove the skillet and sprinkle the remaining ¼ cup of feta over the top, then return it to the oven for an additional 3–5 minutes, until the fish is opaque and flakes easily with a fork and the orzo is tender.
7. Remove from the oven and gently fluff the orzo with a fork. Garnish with additional chopped parsley and serve immediately.

Nutrition note: Nutrition information is automatically calculated and should be used only as an approximation.

Tips and Variations

• If you prefer a milder dish for children, omit the red pepper flakes while cooking and let adults add them at the table.
• Substitutions: swap the fish for shrimp or skinless chicken thighs—adjust baking time until cooked through. For a vegetarian version, replace fish with chickpeas or roasted cauliflower.
• To make this gluten-free, use a gluten-free orzo or substitute with a short rice-shaped pasta alternative.
• For added richness, stir in a splash of cream or a spoonful of Greek yogurt just before serving (optional).
• Fresh herbs make a big difference; if using dried oregano or parsley, use about one-third of the fresh amount and add earlier to bloom in the sauce.

Additional Info

Author: Alex Snodgrass

Servings: 4