Tilapia

By maredan

Ingredients

• Tilapia
• 4 * 4x5 ounce tilapia fillets, skin removed
• 1 * 1 tablespoon olive oil
• 4 * 4 tablespoons pesto
• * salt and pepper to taste
• * juice of 1 lemon
• Cherry Tomato Confit
• 1/2 * 1/2 cup olive oil
• 1 * 1 clove garlic, smashed
• 1 * 1 sprig basil
• 1/2 * 1/2 pint whole cherry tomatoes
• * salt, to taste
• Chorizo and Olive Sauté
• 1 * 1 teaspoon olive oil
• 1 * 1 chorizo sausage, sliced into coins
• 4 * 4 canned artichoke hearts, packed in water or oil, halved
• 1/4 * 1/4 cup whole black olives, pitted
• 10 * 10 caper berries
• 3 * 3 basil leaves, torn
• Pesto Orzo
• 1 1/2 * 1 1/2 cups orzo pasta
• 3 * 3 large garlic cloves
• 3 * 3 cups loosely packed fresh basil
• 1/2 * 1/2 cup pine nuts
• 2/3 * 2/3 cup Parmigiano-Reggiano, coarsely grated
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon black pepper
• 2/3 * 2/3 cup extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Tilapia

1. Preheat broiler.
2. Place Tilapia in roasting pan. Drizzle with olive oil and rub to coat the fish. Spread each fillet with 1 tbsp of pesto. Season fish with salt and pepper.
3. Broil 4-5 minutes, or until cooked through.
4. Remove from oven and squeeze lemon juice over pan to loosen fish. Mix the lemon juice with residual olive oil and pan juices.

Cherry Tomato Confit

1. In a medium saucepan, heat oil, garlic and basil over medium heat. Add tomatoes. Poach for 10 minutes, or until tomatoes break out of their skin.
2. Remove from heat and season with salt.

Chorizo and Olive Sauté

1. In a medium skillet, heat olive oil. Add chorizo and sauté 3-4 minutes, or until crispy.
2. Add artichoke hearts and sauté another 2-3 minutes or until golden.
3. Add olives, caper berries and cook over medium heat until mixture comes together 1-2 minutes.
4. Remove from heat and stir in torn basil.

Pesto Orzo

1. Cook orzo in a large pot of salted water or according to package’s directions. Rinse and drain well.
2. In a food processor or blender, finely chop garlic cloves.
3. Add basil, nuts, cheese, salt and pepper, then process until finely chopped.
4. With motor running, add oil, blending until incorporated. If pesto seems dry, add more olive oil, 1 tbsp at a time.
5. Set 4 tbsp aside for Tilapia and toss remaining with prepared orzo.