Informations supplémentaires
30 min.
|
613 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomato and shallot into very small cubes. It's possible to keep a few tomato pieces to serve raw. Chop the capers and basil. Roughly chop the spinach.
2. Cook the orzo
Heat a drizzle of oil in a pan over medium high heat. Cook the spinach for 30 seconds. Add the orzo and 1 2P | 2 3P tbsp of tomato paste and mix for a few seconds. Add the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook for 7-8 minutes over low heat. Remove the lid and cook 2-3 minutes over medium heat until the liquid is absorbed. Add 1 tbsp. of butter and mix. Add salt and pepper to taste.
3. Make the sauce vierge
In a bowl, mix the tomato with the shallot, capers, oregano, basil and a generous drizzle of oil. Add salt and pepper.
4. Cook the fish
Pat the fish dry. Add salt and pepper. Heat a drizzle of oil and 1-2 tbsp. of butter in a skillet over medium-high heat. Cook the fish 2-3 minutes on each side. Baste with the butter a few times.
5. Plate your dish
Serve the fish with the sauce Vierge and the orzo. Bon appétit!
2unitHaddock Fillets
0.5unitOregano
1unitTomato(es)
0.5unitShallot
15mlCapers
0.5unitBasil
140gOrzo
40gBaby Spinach
1unitVegetable Broth Cube(s)
15mlTomato Paste
What you need
pans, bowl, spatula
613 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
15g
23%
cholesterol
120mg
40%
fiber
4g
16%
protein
45g
saturated
5g
25%
sodium
540mg
23%
sugar
5g
trans
0g