Tilapia, Vegetable & Orzo Bake with Spiced Breadcrumbs &  Creamy Relish
Fast & Easy

Tilapia, Vegetable & Orzo Bake

with Spiced Breadcrumbs & Creamy Relish

40 MIN
$11.44/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Tilapia, Vegetable & Orzo Bake with Spiced Breadcrumbs &  Creamy Relish
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ lb Orzo Pasta
    • 5 oz Baby Spinach
    • ½ lb Sweet Peppers
    • 1 Sweet Onion
    • ½ cup Panko Breadcrumbs
    • 1 oz Salted Butter
    • ½ cup Sour Cream
    • 2 Tbsps Hot Sauce
    • ¼ cup Sweet Pickle Relish
    • 1 Tbsp Apple Cider Vinegar
    • 4 Tbsps Crème Fraîche
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    Prepare & start the vegetables
    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.

    Cook the pasta & wilt the spinach
    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.

    Prepare the remaining ingredients
    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.

    Assemble the casserole
    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.

    Bake the casserole
    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.

    Make the sauce & serve your dish
    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!

    Tips from Home Chefs

    Prepare & start the vegetables
    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.

    Cook the pasta & wilt the spinach
    Prepare the remaining ingredients
    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.

    Assemble the casserole
    Bake the casserole
    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!

    Make the sauce & serve your dish
    Browse Steps
    1 of 6