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Tilapia, Vegetable & Orzo Bake
with Spiced Breadcrumbs & Creamy Relish
40 MIN
+$1.95/serving
4 Servings
From the Test Kitchen
In this hearty bake, creamy spinach and tender orzo pasta create a hearty bed for spiced tilapia fillets. For a golden brown crust, we’re adding a layer of seasoned panko breadcrumbs in the last few minutes of baking.
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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½ lb Orzo Pasta
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5 oz Baby Spinach
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½ lb Sweet Peppers
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1 Sweet Onion
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½ cup Panko Breadcrumbs
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1 oz Salted Butter
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½ cup Sour Cream
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2 Tbsps Hot Sauce
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¼ cup Sweet Pickle Relish
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1 Tbsp Apple Cider Vinegar
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4 Tbsps Crème Fraîche
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & start the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Cut off and discard the stems of the peppers; remove the cores, then large dice. Place the diced onion and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 13 to 15 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Cook the pasta & wilt the spinach
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 and return to the pot. Add the spinach and a drizzle of olive oil; stir until combined and the spinach is wilted.
3
Prepare the remaining ingredients
Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl and season with salt, pepper, and half the spice blend. Stir to coat. Cut the butter into 4 equal-sized pieces. In a bowl, combine breadcrumbs, remaining spice blend, and 2 tablespoons of olive oil; season with salt and pepper.
4
Assemble the casserole
Add the cooked pasta and spinach, crème fraîche, and vinegar to the baking dish of partially baked vegetables; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Place the seasoned shrimp and butter pieces on top of the dressed pasta. Evenly sprinkle the casserole with the seasoned breadcrumbs.
5
Bake the casserole
Bake the prepared casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are cooked through.* Remove from the oven. Let stand at least 2 minutes before serving.
6
Make the sauce & serve your dish
Meanwhile, in a bowl combine the sour cream, relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Serve the baked casserole topped with the sauce. Enjoy!
1
Prepare & start the vegetables
Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and large dice the onion. Cut off and discard the stems of the peppers; remove the cores, then large dice. Place the diced onion and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 13 to 15 minutes, or until the vegetables are lightly browned and slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
2
Cook the pasta & wilt the spinach
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 and return to the pot. Add the spinach and a drizzle of olive oil; stir until combined and the spinach is wilted.
3
Prepare the remaining ingredients
Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl and season with salt, pepper, and half the spice blend. Stir to coat. Cut the butter into 4 equal-sized pieces. In a bowl, combine breadcrumbs, remaining spice blend, and 2 tablespoons of olive oil; season with salt and pepper.
4
Assemble the casserole
Add the cooked pasta and spinach, crème fraîche, and vinegar to the baking dish of partially baked vegetables; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Place the seasoned shrimp and butter pieces on top of the dressed pasta. Evenly sprinkle the casserole with the seasoned breadcrumbs.
5
Bake the casserole
Bake the prepared casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned and the shrimp are cooked through.* Remove from the oven. Let stand at least 2 minutes before serving.
6
Make the sauce & serve your dish
Meanwhile, in a bowl combine the sour cream, relish, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Serve the baked casserole topped with the sauce. Enjoy!
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