Baked Tilapia & Vegetable Agrodolce with Orzo Pasta

Baked Tilapia & Vegetable Agrodolce

with Orzo Pasta

45 MIN
4 Servings
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From the Test Kitchen

In this Italian-inspired recipe, mild tilapia (seasoned with classic spices), tomatoes, peppers, and fregola sarda come together in one baking dish. For a golden-brown crust, we’re adding a layer of parmesan and panko breadcrumbs in the last few minutes of baking.
13 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Baked Tilapia & Vegetable Agrodolce with Orzo Pasta
Title
  • 4 Tilapia Fillets
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 1 Red Onion
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 bunch Parsley
  • 2 Tbsps Butter
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Honey
  • 1 Tbsp Capers
  • 1 Tbsp Sherry Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the agrodolce
1 Prepare the ingredients & make the agrodolce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 2 tablespoons of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Start the vegetables
2 Start the vegetables

Place the tomatoes, sliced peppers, onion wedges, and chopped olives in a baking dish. Add the agrodolce and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Bake 12 to 14 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.  

Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly.

Prepare the fish & butter
4 Prepare the fish & butter

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. Cut the butter into 4 equal-sized pieces.  

Bake & serve your dish
5 Bake & serve your dish

To the baking dish of partially baked vegetables, carefully add the cooked pasta, capers, half the cheese, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Place the seasoned fish on top of the cooked pasta and vegetables. Top each piece of fish with 1 piece of the butter. Cover the baking dish with foil. Bake the prepared fish and pasta 7 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the breadcrumbs and remaining cheese. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked fish and pasta garnished with the chopped parsley. Enjoy!

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Baked Tilapia & Vegetable Agrodolce

Prepare the ingredients & make the agrodolce
1 Prepare the ingredients & make the agrodolce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 2 tablespoons of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Start the vegetables

Place the tomatoes, sliced peppers, onion wedges, and chopped olives in a baking dish. Add the agrodolce and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Bake 12 to 14 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.  

Start the vegetables
Cook the pasta
3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly.

4 Prepare the fish & butter

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the spice blend. Cut the butter into 4 equal-sized pieces.  

Prepare the fish & butter
Bake & serve your dish
5 Bake & serve your dish

To the baking dish of partially baked vegetables, carefully add the cooked pasta, capers, half the cheese, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Place the seasoned fish on top of the cooked pasta and vegetables. Top each piece of fish with 1 piece of the butter. Cover the baking dish with foil. Bake the prepared fish and pasta 7 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Evenly top with the breadcrumbs and remaining cheese. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked fish and pasta garnished with the chopped parsley. Enjoy!

*An instant-read thermometer should register 145°F.

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