Tree Nuts (Pine Nuts),
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Fishing for compliments on your next dinner adventure? You won't have to with this unique, crispy, rich seafood dish that enrobes flaky Tilapia with a Parmesan crust. Paired with a pesto-spiked orzo pasta salad, you'll be raking in the accolades when you serve this stunner to guests.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Vegetables
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.
Cook the Orzo
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.
Bread the Fish
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.
Cook 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.
Sauté the Orzo
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.
Plate the Dish
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.
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