Italian Acqua Pazza Fish with Orzo Pasta

Italian Acqua Pazza Fish with Orzo Pasta

Ready in 30 minutes • Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, October 27, 2019.
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Ingredients

Fish

  • 1 pack market fish, sliced 5cm
  • 1/2 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2-1 red chilli, thinly sliced (optional)
  • 1 Tbsp chopped thyme, roughly chopped
  • 1 capsicum, diced 2cm
  • 1 pack olives
  • 1 tomato, diced 2cm
  • 1 can cherry tomatoes
  • 1/2 cup chicken stock

Orzo

  • 1/3 pack orzo pasta
  • 1 pack baby spinach

To Serve

  • 1 bunch basil, leaves picked

Steps

  1. Bring a pot of salted water to the boil. Prep veggies & fish. Pat fish dry and remove any scales or bones. Slice into 5cm pieces and season.
  2. Cook sauce. Heat 2 Tbsp of olive oil in a fry-pan on medium heat. Cook onion, garlic, chilli and thyme for about 1 minute, until fragrant. Add capsicum, olives and fresh tomato and cook for 1 minute. Add canned tomatoes, stock and 1/2 tsp salt and simmer for 5 minutes.
  3. Cook orzo. Add orzo to pot of boiling water and cook for about 12 minutes, until tender. Drain and return to pot with spinach and a drizzle of olive oil.
  4. Cook fish. Add fish to pan with sauce, ensuring fish is submerged, and reduce heat to low. Simmer for 3-5 minutes or until fish is just cooked through. Stir through a knob of butter and season to taste.
  5. Serve orzo topped with fish and basil.

Nutritional Information

Energy 2424 kj
579 kcal
Protein 46.9g
Carbohydrate 69.3g
Fat 11.1g