Oregano Sea Bass With Prasorizo-Style Dill Orzo
Prasorizo is a rustic Greek dish, we've made it with spinach and rice. For your twist, you'll simmer orzo with spinach and tangy lemon juice until tender. Stir through fragrant dill to finish and top with golden pan-fried sea bass with oregano.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat
Once hot, add your pine nuts and cook for 2-3 min or until toasted and lightly golden, then set aside and reserve the pan
Tip: Watch them like a hawk to make sure they don't burn!
Peel and finely chop (or grate) your garlic
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Dissolve your vegetable stock mix in 500ml [650ml] [1L] boiled water
Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Add your orzo, sliced leek and chopped garlic with a generous pinch of salt and cook for 1 min, stirring to coat the orzo in butter
Add the stock, your Chinese rice wine and bay leaf[ves] to the pan with your orzo
Add the juice of half your lemon[s] (you'll use the rest later!) and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through
Tip: Stir the orzo occasionally to stop it from sticking
While the orzo is cooking, chop your dill finely, including the stalks
Wash your salad, then pat dry with kitchen paper
Pat your sea bass fillet[s] dry with kitchen paper
Score your sea bass skin 3 or 4 times on the diagonal, be careful not to slice all the way through
Season both sides with a pinch of salt and pepper
When the orzo has 6 min left, return the reserved pan to a high heat with a drizzle of olive oil
Once hot, sprinkle in your dried oregano and add the seasoned sea bass, skin side down and cook for 5 min, then turn and cook for 1 min further, or until cooked through – this is your oregano sea bass
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the orzo is ready, remove it from the heat and stir through the chopped dill with a knob of butter and a generous pinch of salt and cook for 1-2 min or until warmed through – this is your prasorizo-style dill orzo
Cut the remaining lemon into 1 wedge per person
Discard the bay leaf[ves]
Serve the prasorizo-style dill orzo topped with the oregano sea bass and the salad to the side
Sprinkle over the toasted pine nuts and garnish with a lemon wedge
Season with a grind of black pepper and a small drizzle of olive oil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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