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Herby Crumbed Hake and Orzo

with pesto and Italian hard cheese
0.0(0)
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Calories
: 
776 kcal
Protein
: 
42.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Fish
  • Egg
  • Mustard
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

1 pack(s)

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

250 grams

Hake

(Contains: Fish)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

30 grams

Green Pesto

20 grams

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

Energy (kJ)3246 kJ
Energy (kcal)776 kcal
Fat30.3 g
of which saturates4.9 g
Carbohydrate83.1 g
of which sugars10 g
Dietary Fiber5.6 g
Protein42.8 g
Cholesterol7 mg
Salt4.1 g
Trans Fat0.1 g
Potassium471.4 mg
Calcium46.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Pot with Lid

Cooking steps

1
  • Halve, peel and chop the onion into small pieces.
  • Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
2
  • 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. 
3
  • Meanwhile, in a bowl mix half the Italian herbs (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.
4
  • Serve the orzo between plates and serve the crumbed hake alongside.
  • Drizzle over the remaining aioli.
  • Scatter over the cheese.
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