Crispy White Fish with Prune Pilaf

Breaded Fish:

• Line a large, rimmed baking sheet with parchment paper. Spray with oil spray. Cut fish into 4-ounce portions or smaller bite-sized pieces for kids. Season with salt and pepper, to taste.

• Set up the breading station with 3 large shallow bowls. Add the breadcrumbs with parsley to one shallow bowl, mix the egg in another shallow bowl with smoked paprika and add the all-purpose flour to the third shallow bowl. Season all three bowls with salt and pepper.

• Dredge the fish in flour first, then dip into the egg mixture, then gently press the breadcrumbs into the fish to help them stick to the fish. Place on the lined baking sheet. Repeat with the remaining fish.

• Bake until the fish flakes easily, about 15-20 minutes. Adjust cooking time for smaller pieces, which will cook faster.

Rice Pilaf:

• Heat a large skillet over medium heat. Spray with nonstick oil spray and sauté onion and garlic until it just begins to brown, about 2 minutes.

• Add the orzo, rice, smoked paprika, salt and pepper, toasting for about 3-5 minutes until lightly browned.

• Add the vegetable broth and butter. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 20 minutes, until all the liquid is absorbed.

• Directly in the pot add the prunes and parsley and toss together.

To serve: Plate the pilaf and then add the fish on top. Keep separate for kids. Garnish with additional parsley before serving. Enjoy!