Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan over medium high heat, bring 8 cups of water and Salt (2 teaspoon) to a boil.
Remove the stems from half of the Fresh Parsley (0.25 ounce). Discard stems. Roughly chop the leaves and set aside.
Cut the Brussels Sprouts (8 ounce) in half lengthwise, and set aside.
In a small bowl, mix together Parmesan Cheese (1/2 cup), Paprika (1 teaspoon), parsley, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
When the water comes to a boil, add the Orzo Pasta (4 ounce) and cook for 9 minutes, or until desired texture. Drain the pasta in a colander and then return pasta back to pot. Keep warm for plating.
Pat the Tilapia Fillet (2) dry with paper towels. Coat each side with Oil (1 teaspoon). Place the parmesan crust mixture onto a plate and press each side of the fillet into the mixture, making sure its well coated.
Place the fillets on a sheet pan lined with parchment paper and bake in the oven for 11 minutes until the fish flakes easily with a fork.
Meanwhile, in a medium saute pan over high heat, add Oil (1 teaspoon). When hot, add the brussels sprouts and cook for two minutes, stirring occasionally.
Add the Balsamic Vinegar (1 tablespoon), Honey (1 tablespoon), Crushed Red Pepper Flakes (1/4 teaspoon), 2 tablespoons of water, and Salt (1/4 teaspoon). Cook for 2 minutes until reduced and glazed.
Remove from heat and add the brussels sprouts to the saucepan with the orzo. Stir to combine and keep warm.
Divide the orzo between two plates. Lay a piece of tilapia over the pasta.