Wednesday, 11 September 2013

Courgette Wrapped Fish with a Tomato Orzo Salad

This is a beautifully summery dish, all those lovely summery colours and fresh flavours. It's been a weird couple of weeks, this time last week I was wearing a sundress and flip flops, today I walked to work in a woolly hat and scarf! That's the changeable English weather for you!!

This dish gave me something new to do with courgette, I'd never considered wrapping anything in it before but it worked really well and kept the fish lovely and moist. Smoked fish was a wonderful change as well as it added a lovely depth of flavour and smokiness to the dish. The salad was delicious too and used up my bounty of summer tomatoes. I served it with green beans and roasted courgette tzatziki.

Courgette Wrapped Fish with a Tomato Orzo Salad (adapted from Slender Kitchen)
(Serves 1)

1 smoked cod or haddock fillet, skinned and pin boned
1/2 courgette, sliced with a veg peeler
1 tsp Old Bay seasoning
1 tsp oil

60g orzo
1 tsp oil
1/2 small red onion, sliced
handful cherry tomatoes
1 clove garlic, sliced
few basil leaves, ripped up
1 tsp olive oil
1 tsp red wine vinegar

Preheat the oven to 200C.

Season the fish with 1/2 tsp old bay seasoning 
Lay the courgette strips out on a board slightly overlapping one another. Lay the cod on top and wrap up.
Sprinkle the wrapped fish with the rest of the seasoning.
Place the courgette wrapped fish on a baking sheet seam side down and bake in the oven for about 10-15 mins or until fish is flaky and cooked through.
Meanwhile make the orzo salad. Bring a pan of water to the boil and cook the orzo according to packet instructions.
Fry the red onion in pan with the oil until translucent and add the tomatoes and garlic for the last couple of minutes of cooking.
Drain the orzo and mix into the onions and tomatoes. Scatter in some basil, the olive oil and vinegar and mix to combine. Serve.

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