Baked cod with orzo & spicy sausage
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovecrushed
- ½ tsp hot smoked paprika
- 1 tsp dried oregano
- 350g orzo
- 4 tbsp tomato purée
- 800ml hot chicken or veg stock
- 1 rosemary sprig
- 2 large charred red peppersfrom a jar, sliced
- 30g black olivesdrained and halved
- 40g nduja sausagecrumbled, or spicy chorizo, finely chopped
- 2 tbsp double creamor mascarpone
- 4 cod loin fillets
- ½ small bunch of parsleyfinely chopped
- saladto serve (optional)
Nutrition: Per serving
- kcal715
- fat23g
- saturates9g
- carbs74g
- sugars6g
- fibre6ghigh
- protein49g
- salt2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.
step 2
Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over
the parsley and serve with salad, if you like.
