Crumbed Hake and Orzo
with pesto and Italian hard cheese
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
1 unit(s)
Courgette
170 grams
Dried Orzo
(Contains: Wheat May be present: Lupin, Egg, Mustard, Soya)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
250 grams
Hake
(Contains: Fish)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Vegetable Stock
½ sachet(s)
Italian Herbs
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
½ tsp
Salt
Nutrition Values
Utensils
Cooking Steps
Halve, peel and chop the onion into small pieces.
Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Place a large pot over medium-high heat with a drizzle of oil.
Fry off the onion and courgette for 4-5 mins, until soft. Pop in the orzo, stock, ½ tsp salt (per 2P) and 400ml water (per 2P).
Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins. Stir every 3-4 mins to prevent sticking.
Once cooked, remove the pot from the heat.Stir through the pesto and taste with salt and pepper if required.
Meanwhile, in a bowl mix half the Italian herb (per 2P), breadcrumbs, salt, pepper, and oil. Pat the hake with kitchen paper. Coat the fish with half the aioli and then with the breadcrumbs, until completetely coated.
Once hot, lay the fillets in the pan and cook for 5-8 mins. Turn over and cook on the other side for a further 5-8 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Serve the orzo between plates and serve the crumbed hake alongside. Drizzle over remaining aioli. Scatter over the Italian hard cheese.
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