Ingredients
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8 ounces uncooked orzo pasta (about 1 1/2 cups)
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3/4 cup grape tomatoes, halved
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1/2 teaspoon salt, divided
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3 tablespoons fresh parsley, chopped
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1/4 teaspoon black pepper, divided
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3 tablespoons all-purpose flour
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4 (6 ounce) tilapia fillets (about 6 oz each)
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3 tablespoons butter, divided
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1/4 cup white wine
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3 tablespoons fresh lemon juice
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1 tablespoon drained capers
Instructions
- Cook pasta according to package directions (omitting the salt and fat) Drain.
- Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
- Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
- Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
- Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
- Remove fish from pan and keep warm.
- Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
- Serve fish with sauce and pasta.