TEST FOR LIZZY Lemony Pan Fried Sea Bream
with Saffron Orzo, Fennel and Tomato Salad and Toasted Pine Nuts
- Fish
- Milk
- Egg
Ingredients
180 grams
Orzo
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
15 grams
Pine Nuts
125 grams
Premium Tomato Mix
1 sachet(s)
Saffron
1 unit(s)
Fennel
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock Powder
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tbsp
Olive Oil
45000 milliliter(s)
Water for the Orzo
Nutritional information
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Halve the fennel lengthways and remove the triangular root. Slice each fennel half lengthways into 4 slices. Pop them on a baking tray, drizzle with oil and a pinch of salt and pepper. Roast them in your oven until soft, about 20 mins. Once soft, remove from your oven and set aside.
Meanwhile, halve, peel and chop the onion into small ½cm 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. Squeeze half the lemon juice into a bowl and add the olive oil (see ingredient list 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 bowl and add a pinch of salt and pepper and some oil (see ingredient list for amount). Stir together, then add the sea 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.
Put your saucepan back 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 ingredient list for amount), stir in the veg stock powder and saffron powder. Bring to the boil, simmer uncovered until the orzo is tender, 10-12 mins, stir every 2 mins. TIP: 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, heat a frying pan on high heat (no oil). Once the pan is hot, lay in the sea bream skin side down and fry until the skin is golden, 3 mins, then turn and fry on the other side for 2 mins. TIP: The fish is cooked when opaque all the way through. Remove the pan from the heat.
Once the orzo is cooked, remove from the heat. Stir in the hard Italian cheese and half the parsley. Taste and add a pinch of salt and pepper if you feel it needs it. Spoon into bowls, top with the fish. Add the fennel to the tomatoes and dressing and gently toss together. Serve on the orzo alongside the sea bream. Sprinkle over the pine-nuts and remaining parsley. Cut the remaining lemon into wedges and serve alongside. Enjoy!
