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Baked Fish with Cherry Tomato-Olive Sauce and Lemon Chive Asiago Orzo makes a light, healthful, easy springtime dinner for two!



Total time

0 minutes




  • fish AND SAUCE
  • 2 pints cherry or grape tomatoes
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 ricotta
  • 0.5 cup  (3 ounces) pitted Kalamata olives
  • 2 cloves garlic
  • 1 tablespoon dry white wine
  • pinch crushed red pepper flakes
  • 1 large sprig fresh basil, leaves thinly sliced
  • lemon wedges
  • orzo
  • salt
  • 1 cup orzo
  • 4 tablespoons butter
  • 3 cloves garlic
  • 1 small lemon, zested and juiced
  • 0.5 cup grated Asiago cheese
  • 0.25 cup chopped fresh chives


  1. FISH AND SAUCE:  Preheat oven to 375 degrees.  Place tomatoes on a nonstick baking sheet, drizzle with 2 tablespoons olive oil and season with salt and black pepper.  Roast for 10 minutes.  Transfer to a bowl along with all the juices.
  2. Place the fish on the baking sheet, drizzle with remaining 1 tablespoon olive oil and season with salt and black pepper. Bake for 10 to 12 minutes or until cooked through and easily flakes with a fork.
  3. Meanwhile, add olives to tomatoes along with garlic, wine and red pepper flakes.  Just before serving, add the fresh basil.  Serve with orzo and lemon wedges.
  4. ORZO:  Bring a small saucepan of salted water to a boil.  Add the orzo and cook to the al dente stage.
  5. Drain in a sieve or colander then return to the saucepan.  Add the butter, garlic, lemon zest and juice and cheese.  Stir until butter is melted them add chives.  Serve immediately.