Adding @athenosfeta to this simple skillet dinner creates the perfect creaminess and tanginess to elevate this quick and easy weeknight meal, making it impressive and far more exciting than your usual one-skillet dinner.
Preheat oven to 375℉.
In a large oven-safe deep skillet, heat the oil over medium heat. Add shallot and garlic. Sauté until softened, about 2 minutes.
Add tomatoes, red pepper flakes, cumin, paprika, ½ teaspoon salt, ½ teaspoon pepper, and balsamic. Continue to cook until the spices are toasted and the balsamic has reduced by half, about 2 minutes.
Add orzo and stir until well combined. Add the broth, lemon zest and juice, 1 tbsp of the oregano, and parsley. Bring to a simmer and cook stirring until the pasta just begins to absorb some of the liquid, about 5 minutes. Remove from heat and add ¼ cup of @athenosfeta crumbled feta, stir once more to combine.
Nestle fish into the orzo + drizzle each fillet with 1 teaspoon olive oil and season with remaining ½ teaspoon of salt and ¼ teaspoon pepper. Sprinkle with remaining oregano.
Bake for 15 minutes. remove from the oven and sprinkle with the remaining ¼ cup @athenosfeta crumbled feta. Place back into the oven and bake for another 3-5 minutes.
Remove from oven and gently fluff the orzo with a fork. Top with additional parsley and serve.
