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.
Serves:
Ingredients
- 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
Instructions
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Bring broth to a boil in a large, deep non-stick skillet over high heat.
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Stir in orzo pasta and reduce heat to medium-high. Cook according to package directions, stirring frequently. Do not drain.
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Reduce heat to medium. Stir in green beans and tomatoes. Cook for 1 minute.
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Arrange fish over orzo mixture. Sprinkle with oregano and salt and pepper, if desired.
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Reduce heat to medium. Cover and simmer 8 to 9 minutes, or just until fish is opaque.
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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.
Nutrition
- 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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