Lemon and Herb Fish Skillet Recipe

Lemon and Herb Fish Skillet Recipe

How To Make Lemon and Herb Fish Skillet

Try something new for lunch with this Mediterranean Lemon and Herb Fish Skillet Recipe! Whip up a quick one pot meal of tilapia fillets, lemon, and herbs.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 3cupsCollege Inn® Fat Free & Lower Sodium Chicken Broth
  • 8ozorzo pastauncooked
  • 14.5ozDel Monte® French-Style Green Beans(1 can) drained
  • 14.5ozDel Monte® Petite-Cut Diced Tomatoes(1 can) drained
  • 16oztilapia filletsthawed if frozen (four 4 oz-pieces)
  • 1tbspfresh oreganochopped
  • Salt and black pepperto taste
  • 2tsplemon peelfresh, grated


  1. Bring broth to a boil in a large, deep non-stick skillet over high heat.

  2. Stir in orzo pasta and reduce heat to medium-high. Cook according to package directions, stirring frequently. Do not drain.

  3. Reduce heat to medium. Stir in green beans and tomatoes. Cook for 1 minute.

  4. Arrange fish over orzo mixture. Sprinkle with oregano and salt and pepper, if desired.

  5. Reduce heat to medium. Cover and simmer 8 to 9 minutes, or just until fish is opaque.

  6. Top fish with lemon peel before serving. Enjoy!

Recipe Notes


5 ounces of tilapia can be used instead of 4 ounces. 1 teaspoon of dried oregano can be used in place of the fresh oregano.



  • Calories: 438.97kcal
  • Fat: 5.52g
  • Saturated Fat: 1.52g
  • Monounsaturated Fat: 1.78g
  • Polyunsaturated Fat: 1.36g
  • Carbohydrates: 61.17g
  • Fiber: 7.39g
  • Sugar: 10.41g
  • Protein: 37.65g
  • Cholesterol: 62.10mg
  • Sodium: 1300.07mg
  • Calcium: 121.84mg
  • Potassium: 1104.47mg
  • Iron: 3.85mg
  • Vitamin A: 59.44µg
  • Vitamin C: 27.15mg
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