Crispy Breadcrumb-Topped Tilapia
with Zucchini and Tomato Orzo- Tilapia
- Egg
- Mustard
- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Sulphites
Tilapia fillets are topped with Parmesan and crispy Italian breadcrumbs for a satisfying crunch to go with this mild fish. The Mediterranean inspiration doesn't stop there: orzo is tossed with zucchini and tomatoes in a light garlicky sauce for a delicious, summery meal.
Ingredients
300 g
Tilapia Fillets
(Contains: Tilapia)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
170 g
Orzo
(Contains: Wheat)
113 g
Baby Tomatoes
200 g
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
Meanwhile, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Heat a large non-stick pan over medium heat.While the pan heats, pat tilapia dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend.Add tilapia to a parchment-lined baking sheet.
When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter and breadcrumbs. Toast, stirring often, until butter melts and breadcrumbs are golden, 1-2 min.Remove from heat.
Spread mayo over tops of tilapia.Sprinkle toasted breadcrumbs over mayo, pressing down gently to adhere.Roast in the middle of the oven, until tilapia is cooked through, 8-10 min.**
Meanwhile, heat the same pan (from step 2) over medium-high.When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add tomatoes, stock powder, remaining Zesty Garlic Blend, orzo and reserved pasta water. Season with pepper, then bring to a simmer.
Once simmering, reduce heat to medium.Add Parmesan. Stir until Parmesan melts and mixture thickens slightly and coats orzo, 2-3 min.Divide orzo between plates. Top with tilapia.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The zucchini and tomato orzo was a standout for many, though some found both the orzo and tilapia a little mild and in need of more seasoning.
- Ease of prep: Most found this quick and straightforward to pull together; a few noted the steps felt slightly out of sync, requiring some juggling between the fish and orzo.
- Suggestions: Use Panko breadcrumbs instead of fine crumbs for a crispier topping, and consider using less mayo to help the coating adhere and brown more effectively. Adding lemon juice or chilli flakes to the orzo can brighten the flavour noticeably.
- Leftovers: The orzo reheated well and held up nicely the next day.
- Portions: Some felt the orzo portion was generous to the point of being filling, and a few would have welcomed more vegetables relative to the fish and pasta.
