Fish and Orzo

Fish and Orzo
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4
1 teaspoon garlic, minced
1 teaspoon red pepper, crushed
2 shallots, chopped
1 tablespoon olive oil
1 teaspoon anchovy paste
1 tablespoon oregano, chopped
2 tablespoons black olives, pitted and chopped
2 tablespoons capers, drained
15 ounces canned tomatoes, crushed
A pinch of salt and black pepper
4 cod fillets, boneless
1 ounce feta cheese, crumbled
1 tablespoons parsley, chopped
3 cups chicken stock
1 cup orzo pasta
Zest of 1 lemon, grated
Heat up a pan with the oil over medium heat, add the garlic, red pepper and
the shallots and sauté for 5 minutes.
Add the anchovy paste, oregano, black olives, capers, tomatoes, salt and
pepper, stir and cook for 5 minutes more.
Add the cod fillets, sprinkle the cheese and the parsley on top, introduce in
the oven and bake at 375 degrees F for 15 minutes more.
Meanwhile, put the stock in a pot, bring to a boil over medium heat, add the
orzo and the lemon zest, bring to a simmer, cook for 10 minutes, fluff with a
fork, and divide between plates.
Top each serving with the fish mix and serve.
Nutrition: calories 402, fat 21, fiber 8, carbs 21, protein 31

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