Salsa Verde Tilapia with Spinach, Tomatoes & Orzo Pasta

Salsa Verde Tilapia

with Spinach, Tomatoes & Orzo Pasta

20 MIN
4 Servings
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • with Tilapia

    From the Test Kitchen

    This simple, vibrant dish pairs seared tilapia with orzo pasta tossed with sautéed tomatoes and spinach, and our own Italian-style salsa verde (which includes parsley, olive oil, garlic, and more). It’s all finished with some more of the zesty, verdant sauce spooned on top of the fish just before serving.
    11-12 PersonalPoints range per serving
    To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Salsa Verde Tilapia with Spinach, Tomatoes & Orzo Pasta
    Title
    • 4 Tilapia Fillets
    • ½ lb Orzo Pasta
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • ⅓ cup Salsa Verde
    • ¼ cup Rice Flour
    • 2 Tbsps Crème Fraîche
    • 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
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the tomatoes
    1 Prepare the tomatoes

    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. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.  

    Coat & cook the fish
    3 Coat & cook the fish

    Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a separate plate. Wipe out the pan. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!

    Tips from Home Chefs

    Salsa Verde Tilapia

    Prepare the tomatoes
    1 Prepare the tomatoes

    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. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.

    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.  

    Cook the pasta
    Coat & cook the fish
    3 Coat & cook the fish

    Meanwhile, on a large plate, combine the flour and spice blend. Season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess flour). Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated fish. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a separate plate. Wipe out the pan. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.

    Cook the vegetables
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and a drizzle of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!

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