Lemony Pan-Fried Bream

Meanwhile, halve, peel and chop the onion into small 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Finely chop the parsley (stalks and all) and halve the tomatoes. Roughly chop the pine nuts. Squeeze half the lemon juice into a large bowl and add the olive oil (see ingredients for amount). Add a pinch of salt and pepper, stir to combine, then add the tomatoes and leave to the side.

Put the lemon zest in a mixing bowl and add a pinch of salt and pepper and the olive oil for the fish (see ingredients for amount). Stir together, then add the bream and turn to coat in the zesty oil. Leave to the side. Heat a saucepan on medium high heat and add the pine nuts (no oil). Toast them until golden, 2 mins, tossing frequently. Then remove to a bowl and set aside.

Place a large saucepan on medium heat with a drizzle of oil. Add the onion, stir and cook until soft, 5 mins. Stir in the garlic, cook for 1 minute. Add the orzo and water (see ingredients for amount), stir in the stock powder and saffron powder. Bring to the boil then reduce the heat and simmer uncovered until the orzo is tender, stirring every 2 mins, 10-12 mins. tTIP: Add a splash of water if the orzo isn't tender but all the stock has been absorbed.

When the orzo is halfway through cooking, place a frying pan on high heat (no oil). Once the pan is hot, lay in the bream, skin-side down and fry until the skin is golden, 3 mins, then turn and fry on the other side for 2 mins. iIMPORTANT: The fish is cooked when opaque in the middle. Remove the pan from the heat.