Mediterranean Orzo Hake
with tomato and spinach
The quantities provided above are averages only.
Ingredients
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
2 sachet(s)
Sun Dried Tomato Paste
60 grams
Baby Spinach
1 sachet(s)
Olives
250 grams
Hake
(Contains Fish)
2 unit(s)
Tomato
2 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking Steps
Boil a medium pot of water with the stock for the orzo. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the orzo to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a sieve. Return to the pot and drizzle with oil and stir through to prevent from sticking. Keep uncovered on one side to cool down slightly.
Place a large pan over medium-high heat with a drizzle of oil. Pat the hake dry with kitchen paper. Rub the paprika over the fish and season with salt and pepper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Meanwhile, roughly chop the olives.
Cut the tomato into 2cm chunks.
In a large bowl for the salad, mix the sun dried tomato paste with a drizzle of oil. Just before serving, toss the dressing with spinach, orzo, olives and tomatoes. Season to taste with salt and pepper.
Divide the tossed orzo salad between bowls and serve the warm fish on the side.
