Basa Puttanesca Orzo With Gremolata

Boil a kettle

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Chop your capers roughly

Chop your black olives in half

Dissolve your vegetable stock mix and tomato paste in 500ml [650ml] [1L] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the sliced shallot and cook for 2-3 min or until beginning to soften

Once softened, add half the chopped garlic (you'll use the rest later!) with your chilli flakes (can't handle the heat? Go easy!), chopped capers and halved olives

Give everything a good mix up and cook for 1 min or until fragrant

Once fragrant, add the tomato stock and chopped tomato to the pan with your orzo, a pinch of sugar and a grind of black pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 10-12 min or until almost cooked through

Tip: Stir the orzo occasionally to stop it from sticking

Meanwhile, chop your parsley finely, including the stalks

Combine the chopped parsley and remaining chopped garlic in a bowl with your white wine vinegar, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil – this is your gremolata

Once the orzo is almost cooked, add your fish fillet[s] to the pan and cook, covered, for a further 5 min or until the fish is cooked through and the orzo is tender – this is your fish puttanesca orzo

Tip: Your fish is cooked once it turns opaque and flakes easily