Seared Tilapia & Orzo

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch slices, separating the layers. Transfer the prepared vegetables to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

While the vegetables roast, finely chop the capers. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the chopped capers and parsley, half the vinegar, 1 teaspoon of olive oil, as much of the garlic paste as you’d like, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

While the vegetables continue to roast, 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. 

While the pasta cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

To the pot of cooked pasta, add the roasted vegetables, 1 teaspoon of olive oil, half the salsa verde, and the remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish. Top the fish with the remaining salsa verde. Enjoy!