Pesto Grouper with Orzo

1 Reynolds Oven Bag® (14x20)

1 T. all purpose flour

1 c. uncooked orzo

3 c. water

1 (0.5 oz.) envelope pesto mix

½ c. chopped dried tomatoes in oil, undrained

1 can (2.25 oz.) can sliced ripe olives

2-8oz. grouper or snapper fillets

Directions:

Preheat oven to 350°.

Place oven bag in a baking dish.

Add flour to bag.

Twist end of bag and shake.

Add orzo and next four ingredients.

Squeeze bag to blend.

Add fish in an even layer.

Close bag with nylon tie.

Cut 6 (½-inch) slits in top of bag.

Bake at 350° for 35 to 45 minutes.

Yield: 4-4 oz. servings