Garlicky Sun-Dried Tomato Tilapia
with Peas, Bell Peppers and Orzo
Ingredients: Tilapia fillets • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Green peas • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
170 g
Orzo
(Contains: Wheat)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
56 g
Green Peas
1 unit(s)
Sweet Bell Pepper
2 g
Garlic Salt
(May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Triticale, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Core, then cut pepper into 1/4-inch pieces.
- To the boiling water, add orzo and peas. Cook for 8-10 min, stirring occasionally, until orzo is tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water, then strain and return orzo and peas to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium.
- While the pan heats, pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then peppers.
- Cook for 2-3 min, stirring often, until softened.
- Add garlic puree.
- Cook for 1-2 min, stirring often, until garlic is fragrant.
- Add sun-dried tomato pesto, half the Parmesan, 1/4 cup (1/2 cup) reserved pasta water and tilapia to the pan.
- Cover with a lid. Cook for 4-5 min, stirring occasionally, until sauce thickens slightly and tilapia is cooked through.**
- Season with salt and pepper.
- To the pot with orzo and peas, add tilapia and sauce. Stir to combine.
- Divide sun-dried tomato tilapia and orzo between bowls.
- Sprinkle remaining Parmesan over top.
If you've opted to get tilapia, pat dry with paper towels. Cut into 1 1/2-inch pieces. Cook in the same way as recipe instructs you to cook shrimp.**
