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Baked chorizo orzo with white fish recipe
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This stylish baked chorizo and white fish orzo makes a great midweek meal or simple dinner party dish. An easy one-pot meal, the tender white fish cooks on top of a rich orzo stew filled with peppers, spinach and spicy chorizo. See method
Ingredients
- 1 tbsp vegetable oil
- ½ 225g Spanish chorizo ring, skin removed and sausage finely chopped
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 pepper, finely chopped
- 400g frozen spinach, defrosted
- 10g flat-leaf parsley, finely chopped
- 300g orzo
- 400g chopped tomatoes
- 4 x frozen white fish fillets
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2400kj
571kcal
29%
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Fat
17g
24%
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Saturates
5g
26%
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Sugars
10g
11%
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Salt
1.6g
26%
of the reference intake
Carbohydrate 65g
Protein 40.1g
Fibre 5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a shallow ovenproof casserole dish over a high heat. Add the chorizo, onion, garlic and peppers and fry for 5 mins until the chorizo is starting to crisp.
- Place the spinach in a sieve and squeeze out the excess liquid.
- Add half the parsley, the orzo, tinned tomato, spinach and 800ml boiling water to the pan and stir to combine. Bring to the boil and simmer for 3 mins, stirring occasionally.
- Top the orzo with the fillets of fish so they are slightly covered and bake in the oven for 20-25 mins until the fish is cooked throughout.
- Serve topped with the remaining parsley.
See more Fish recipes