- Baked Fish With Orzo & Lemon-Dressed Rocket Salad.jpg (47.84 KiB) Viewed 750 times
Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 4
If served as four portions, provides 713 cals, 28g fat (of which 5g saturates), 4g sugar and 1.1g salt per portion.
Ingredients
- 15g (½oz) butter
- 2 tbsp olive oil
- ½ medium white onion
- 400g (1lb 2oz) orzo pasta
- 2 tbsp parsley
- 125ml (4fl oz) white wine
- ½ lemon, grated zest and juice
- 600ml (20fl oz) vegetable or chicken stock
- Salt and pepper
- 4 pieces of white fish
- 2 tbsp green olives, to serve
- 1 small packet or rocket, washed
For the lemon dressing:
- 4 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lemon juice
- salt and pepper
Method
1. Pre-heat the oven to 190°C/Fan 170°C/Gas Mark 5. In an ovenproof casserole dish, melt the butter and olive oil. Saute the onion in the fat until soft, do not brown. Add the pasta and parsley, ensure it is well-mixed with the hot fat. Stir and cook for 1 minute.
2. Add the wine to the pan, continually stirring until the liquid is almost completely absorbed. Add the zest, lemon juice and parsley.
3. Pour in roughly 175ml (6fl oz) of the stock. Keep stirring and continue to cook, then add the rest of the stock and bring to the boil.
4. Bake in the oven for 12 minutes, remove, then nestle in the fish pieces. Return to the oven and bake for roughly 15 minutes. The orzo should be cooked and the fish should be opaque.
5. To make the lemon dressing, whisk 2 tbsp oil and lemon juice in bowl; season dressing with salt and pepper.
6. Dress the rocket with half the lemon dressing, it should be well mixed in.
7. To serve, place a piece of fish onto the orzo with a sprinkling of green olives, a drizzle of remaining dressing and some ground black pepper.
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