Slice the cherry tomatoes in half lengthwise. Rough chop the flat leaf parsley. Use half of the parsley for the cheese and parsley mixture for the final breading of the fish, and the other half for garnish.

Bring 3 quarts of water to a rolling boil, add salt to taste. Add orzo to boiling water. Stir gently. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7-8 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well and cover to keep warm.

In three separate mixing bowls, place the flour, egg, and cheese and parsley mixture. Season the fish with a pinch of salt and pepper on each side. Dredge the fish through the flour, then the egg, then the parmesan cheese and chopped parsley mixture. Place the fish on plate and press firmly down on the fish and breading to make sure the breading is adhering to the fish.

Heat a large sauté pan over medium heat and add 1 tsp of oil. When pan and oil are hot, gently place the fish in the pan. Cook on each side for 3-4 minutes or until the cheese is golden brown and the fish is firm to the touch. Watch closely; the cheese browns quickly if the flame is too hot.

Heat a sauté pan over low heat. Add 1tsp oil to the pan along with the pesto. When pesto is warm add the orzo and cherry tomatoes. Mix the ingredients to incorporate and add salt and pepper to taste.

Place a scoop of orzo and cherry tomato mixture on the side of the plate. Lay the fish against the orzo. Garnish with remaining parsley.