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.
Jono & Jules do food & wine 
I’ve come across this recipe on Pinterest. I made it for my family for dinner tonight and we absolutely loved it!!! The only tweaking I made was seasoning the fish before adding it to the pot. It was so simple, light, and delicious. Thank you for sharing it 🙂
Glad to hear you liked it. J&J
Hi, There!
Just found this recipe this morning and made it tonight for my Honey and she loved it!!!! Can’t wait to share the leftover with our friend tomorrow… thank you so much for posting this great recipe!
Linh