A much needed bit of lightness in the midst of all the Christmas festivities. This is really nice and we got to use our new shallow casserole – not sure how we ever survived without one. The fish steams lightly in the oven which keeps it really moist and you’ve much less chance of over-cooking.
Baked fish with orzo and gremolata – to serve 4
- 25g butter
- 1 bunch scallions, chopped
- 500ml chicken stock
- 200g orzo
- 4 thick skinless pieces of haddock or cod
- a small bunch of flat-leaf parsley, chopped
- 1 lemon, zested
- 1/2 a garlic clove, finely chopped
Heat the oven to 190C/fan 170C/gas 5. Heat the butter in a non-stick shallow oven-proof pan. Slowly cook the scallions until soft and then add the orzo and chicken stock. Simmer for a few minutes, until the orzo is almost cooked. Lay the fish on top, season, cover with a lid and put in the oven. Cook for 15-20 minutes or until your fish is cooked through – it will flake easily when pushed with a fork.
Mix the parsley, lemon and garlic and sprinkle over the top.
(Original recipe from BBC Good Food)
Wine Suggestion: Go for something simple, light and lemony – like a Verdicchio or a light and dry Riesling. Nothing too complicated is required here.