I have used smaller pieces of fish than usual to keep the cost down as there are plenty of other ingredients for make it a filling weeknight supper. It might be worth using the fish counter and ask for 400g of cod loin and cut it up yourself. You can use any chunky white fish. If you don't have sherry vinegar finish the dish with a squeeze of lemon.
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Ingredients
- 3 tbsp olive oil
- 4 cooking chorizo chopped
- 1 onion finely diced
- 4 cloves garlic thinly sliced
- 2 sprigs thyme leaves picked
- 250 g orzo
- 200 ml cider
- 500 ml stock (chicken or vegetable)
- 4 x 100 g skinless cod loin fillets
- chopped parsley to garnish
- Sherry vinegar or lemon juice for drizzling
Instructions
- Preheat the oven to 170C fan. In a shallow wide oven proof dish, add the olive oil and chorizo and cook over a medium heat until the chorizo starts to release it's oil and starts to crisp.
- Turn the heat to low and add the onion and cook for 5-7 minutes until the onion is soft. Then add the garlic and thyme and cook for a further 2 minutes.
- Add the orzo, giving it a good stir so every grain is coated with oil. Stir in the cider and stock, add a teaspoon of salt and a good grinding of pepper. Bring to the boil then put in the oven for 10 minutes. Season the cod with salt on both sides.
- Remove from the oven, nestle the cod fillets in the orzo and bake for a further 15 minutes. Check the seasoning.
- Serve sprinkled with parsley and a drizzle of sherry vinegar over the fish (or lemon juice).
Nutrition
Calories: 504kcalCarbohydrates: 48gProtein: 31gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 78mgSodium: 797mgPotassium: 604mgFiber: 2gSugar: 2gVitamin A: 316IUVitamin C: 12mgCalcium: 50mgIron: 2mg
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