Creamy carrot soup
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Baked cod with creamy mushroom & leek orzo
Serves 4
Easy
Prep:
Cook:
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper – a great option for busy work days
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- 3 tbsp plain flour
- 4 codloin fillets
- 2 tbsp olive oil
- 1 lemonzested and sliced
- ½ small bunch of thyme
- 2 leekssliced
- 200g mushroomssliced
- 300g orzo
- 500ml low-salt stock
- 2 tbsp crème fraîche
Nutrition: Per serving
- kcal571
- fat15g
- saturates6g
- carbs66g
- sugars4g
- fibre6ghigh
- protein41g
- salt0.42g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
step 2
Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
