One pan spring orzo with ling cod

Servings: 4 people

Prep Time: ~10 mins | Cook Time: ~20 mins

Ingredients

• 2 small portioned lingcod fillets, skin removed & halved

• 250g orzo

• 600ml vegetable stock

• 3 tbsp olive oil

• 2 tbsp sour cream or crème fraîche

• 2 shallots, finely sliced

• 2 cloves garlic, minced

• 2 large handfuls spinach

• 1 handful dill, finely chopped

• 1 handful parsley, finely chopped

• ½ bunch asparagus, chopped

• ½ cup frozen peas

• 1 lemon, zest and juice

• Salt and pepper to taste

Directions

1. Using a sharp knife, carefully remove the skin from the lingcod fillets by placing the fillet skin side down and running the knife between the skin and flesh. Cut each fillet into two smaller pieces and set aside.

2. Chop your shallot, asparagus, and herbs, then mince your garlic. Set aside; ready for cooking.

3. In a large lidded pot or skillet, add the olive oil and bring to medium heat.

4. Add the shallots and a pinch of salt, then sauté for a minute or two until beginning to soften. Add the minced garlic and cook briefly until fragrant.

5. Stir in the orzo and vegetable stock and bring to a boil. Cook for another 3-4 minutes.

6. Add the frozen peas, asparagus, herbs, spinach and sour cream. Mix well and leave for another minute or so. Add an additional splash of water if needed.

7. Lower the heat to a gentle simmer, then place your lingcod fillets and drizzle with olive oil, salt and pepper. Sprinkle with the zest of a lemon.

8. Cover and cook on low for approximately 5 minutes or until the lingcod is cooked to your desired doneness.

9. Serve and drizzle with lemon juice.

Notes

• This recipe works well with any white fish fillet. You can substitute the lingcod with whatever you have on hand.

Recipe from Skipper Otto supporting small-scale independent fishing families in BC

Photo from Skipper Otto