One Pan Creamy Hake 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 vegetable stock mix in 500ml [650ml] [950ml] boiled water

Add the vegetable 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!

Whilst the orzo is cooking, cut your cherry tomatoes in half

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

Tear your basil leaves

Grate your cheddar cheese

Add the chopped spinach and halved tomatoes to the orzo with half the torn basil (save the rest for later!) and cook for a further 2-4 min or until the spinach has wilted

Once wilted, give everything a good mix up – this is your spinach & tomato orzo

Meanwhile, season your hake fillet[s] with a pinch of salt and pepper

Lay the seasoned hake over the spinach & tomato orzo, top with the grated cheese and cook, covered, for 5 min or until the hake is cooked through – this is your one-pot creamy hake florentine

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