Pan fried perch paired with orzo makes up this hearty healthy meal. Also good for leftovers, as it reheats wonderfully with a little lemon juice.

Prep Time: 18 minutes

Cooking Tips

This dish is particularly good the next day, just warm and add lemon juice.

Ingredients

• 1½ cups orzo, cooked according to package directions
• 6 to 10 medium size perch fillets
• 1 teaspoon plus 1 tablespoon olive oil, divided
• 1 cup minced onions
• 1 tablespoon minced garlic
• Juice from one lemon
• ¾ cup defatted chicken broth
• ½ tablespoon salt
• ½ teaspoon red pepper flakes
• ½ teaspoon dried dill
• ½ cup minced parsley
• ½ cup grated Parmesan cheese

Directions

• Cook orzo in a large pot of boiling water, according to package directions.
• Fry perch fillets in olive oil until about halfway done and place on paper towel to dry. Drain pan of old oil.
• In the same pan with 1 tablespoon olive oil, over medium-high heat, cook onions and garlic for 5 minutes.
• Cut perch into small cubes and add to pan.
• Cook, stirring for 5 minutes. Add lemon juice, chicken broth, salt, pepper flakes and dill, and bring to boil and cook for 2-3 minutes.
• Add cooked orzo, parsley and Parmesan. Toss well.

Recipe courtesy of Ohio Department of Natural Resources.