Frozen Fish with Lemon Caper Butter
with orzo / zucchini spears
Frozen fish and fast-cooking orzo help make this meal come together quickly. Vegetarian: sub white beans for fish. Paleo: sub cauliflower rice for orzo.
- Garlic - 1 clove , chopped
- Capers - 1 Tbsp , chopped
- Lemon zest (opt) - 1 tsp
- Butter - 4 Tbsp
- Fish, frozen (any white fish) - 4 filets
- Lemon - 1/2
- Pasta, orzo - 8 oz (sub any small pasta shape)
- Oil, olive - 1 Tbsp
- Zucchini - 1 lb , spears
- Oil, olive - 2 Tbsp
- Italian seasoning - 1/2 tsp
- Lemon - 1/2
Pasta - (If prepping right before cooking, get oven heating first.) Cook orzo according to package directions, making sure to salt the water. Drain and toss with olive oil. (Can be done up to 5 days ahead)
Make lemon caper butter - Finely chop garlic and capers. Combine with lemon zest (if using). Soften butter in the microwave and stir in garlic, capers, and lemon zest. (If using unsalted butter, add some salt.) (Can be done up to 5 days ahead)
Zucchini - Prep as directed. (Can be done up to 5 days ahead)
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Heat oven to 400F / 204C. Both the fish and zucchini will be baking at the same time so adjust racks accordingly.
Toss zucchini with olive oil, Italian seasoning, and some salt and pepper. Spread out on sheet pan. Bake zucchini until tender, 20 to 25 minutes. Squeeze with lemon right as it comes out of the oven.
Place frozen fish in a sheet pan or casserole dish. Sprinkle with some salt and pepper and then divide and spread lemon caper butter over each filet. Bake for 16 to 22 minutes, until fish flakes easily (if not using frozen, reduce the time by about one-third).
When fish is done cooking, squeeze lemon over each filet. Serve with orzo and zucchini.