Method

1. Preheat oven to 375℉.

2. In a large oven-safe deep skillet, heat the oil over medium heat. Add the shallot, garlic, and red pepper flakes. Sauté until softened, about 2 minutes.

3. Add the orzo to your skillet and stir until well combined and lightly toasted, about 2 minutes. Add the 1 teaspoon salt, ½ teaspoon pepper, wine, and broth and stir to combine. Add the lemon zest, lemon juice, 2 tablespoons of SideDish Honey Dijon, and dill and stir once more. Bring to a simmer and cook stirring until the pasta just begins to absorb some of the liquid, about 5 minutes.

4. Remove from heat and add ¼ cup of the feta and spinach. Stir to combine until the feta is melted and the spinach just begins to wilt.

5. Nestle the fish into the orzo. Drizzle each fillet with 1 teaspoon SideDish Honey Dijon then season the filets with the remaining ½ teaspoon of salt and ¼ teaspoon pepper.

6. Place into the oven and bake for 15 minutes. Carefully remove from the oven and sprinkle with the remaining ¼ cup feta. Place back into the oven and bake for another 3 to 5 minutes until the fish is cooked through and flakes easily with a fork and the pasta is tender.
7. Remove from the oven and gently fluff the orzo with a fork. Top with additional dill and serve.