One Pan Creamy Basa Florentine

Boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

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 chopped onion and cook for 5 min or until softened

Once softened, add the chopped garlic and cook for 1 min further

Meanwhile, dissolve your stock mix in 500ml [650ml] [1L] boiled water

Add the stock to the pan with the softened onion

Add your soft cheese and orzo to the pan and give everything a good mix up until fully combined, then cook for 5 min

Tip: Stir occasionally to stop the orzo sticking to the pan!

Meanwhile, cut your cherry tomatoes in half

Wash your spinach, then pat it dry with kitchen paper and chop it roughly

Tear your basil leaves, discard the stems

Grate your cheddar cheese

Add the chopped spinach and halved tomatoes to the orzo with half the torn basil leaves (save the rest for later!) and cook for 2-3 min or until the spinach has wilted

Give everything a good mix up – this is your spinach & tomato orzo

Meanwhile, season your basa with a pinch of salt and pepper

Lay the basa fillet[s] over the spinach & tomato orzo, top with the grated cheese and cook, covered, for 5 min or until the basa is cooked through – this is your one pan creamy basa florentine

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