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Ingredients
- 200g/7oz orzo pasta
- 225g/8oz cod fillet, skinless and boneless
- salt and freshly ground black pepper
- 5 tbsp olive oil
- 200g/7oz cooking chorizo, roughly chopped
- ½ tsp smoked hot paprika
- 90g/3½oz roasted red peppers (from a jar), cut into strips
- 3 tbsp chopped fresh flatleaf parsley
- ½ lemon, juice only
Method
Before starting this recipe, make sure to preheat the oven to 200C/390F/Gas 6.
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Bring a large pan of salted water to a boil, add the orzo and cook for 10-12 minutes.
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Drain the orzo and set it aside.
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Season the cod with salt and freshly ground black pepper.
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Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1 minute on both sides. Transfer to the oven to cook for 3 minutes.
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Remove the fish from the pan and flake the flesh onto a plate.
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Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 3 minutes.
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Using a slotted spoon, remove the chorizo from the pan and set aside.
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Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod.
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Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.
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To serve, spoon onto serving plates.
Banner and Image Credit: BBC