Thyme & Lemon Haddock
over Panko-Topped Cherry Tomato & Orzo Salad
Cooking time
20 minutes
Servings
2/4
Calories
740
/serving
Start the new season with a fish dish that’s flavour-packed and full of fun. The foundation of each plate is a pasta salad topped with Parmesan shavings and garlicky toasted panko. Its signature crunch adds extra texture to the mix of al dente orzo, cherry tomatoes and baby greens. To give the haddock its star turn, you’ll sear the flaky fillets with lemon wedges, and baste it with garlic, thyme and butter.
We will send you:
-
2
Haddock fillets
-
90g
Baby greens (lettuce mix, baby spinach, kale or arugula)
-
140g
Cherry tomatoes
-
15ml
Minced garlic
-
1
Lemon
-
1
Bunch of thyme
-
142g
Orzo
-
19g
Panko
-
25g
Shaved Parmesan (contains rennet)
-
10g
Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Haddock, Milk, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
<!–
Total Fat
34 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
70 g
Sugars
7 g
Protein
39 g
Fibre
5 g
–>
Total Fat
34 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
70 g
Sugars
7 g
Protein
39 g
Fibre
5 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Drain and rinse under running water. Toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, pick the thyme leaves off the stems. Halve the lemon; juice ½ and quarter the remaining ½. Quarter the tomatoes.
Toast the panko
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the panko, ½ the garlic, ½ the thyme, a large pinch of the spices and S&P. Toast, stirring frequently, 2 to 3 min., until the panko is lightly browned. Transfer to a bowl and reserve the pan.
Cook the haddock & combine the orzo
In the same pan, heat a light drizzle of oil on medium-high. Pat the haddock dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. on one side, until golden brown. Flip and add the lemon wedges, remaining garlic, remaining thyme and 2 tbsp butter (double for 4 portions). Cook, basting the haddock*, 2 to 3 min., until golden brown and cooked through. Transfer the haddock and lemon wedges to a plate. Add the orzo to the pan; toss well.
Make the orzo salad
In a large bowl, combine 1 tbsp lemon juice, 3 tbsp olive oil (double both for 4 portions), the remaining spices and S&P. Add the orzo, tomatoes, baby greens, ⅔ of the cheese and S&P; toss well.
Plate your dish
Divide the orzo salad between your plates. Top with the haddock and lemon wedges. Garnish with the panko and remaining cheese. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
