This is a delicious way to serve any fillet or steak of firm white fish: bass, bream, cod, hake etc. To serve 4 people:
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 small onion, finely chopped
- 25g butter or 2 tbs oil
Saute very gently for 15 minutes to soften the vegetables, don’t let them go brown. It helps to keep the lid on your pan. Add
- 1 garlic clove, crushed and finely chopped
Carry on cooking for another minute. Add
- 1 sprig of thyme (or a tiny pinch of dried thyme)
- 300g orzo pasta
- 450ml vegetable stock
Cover and simmer for 15-20 minutes. Add more stock or water if it dries out or catches on the bottom of the pan. Meanwhile, work on the topping and fish. In another pan, add
- 25g butter
- 50g blanched, chopped hazlenuts
Fry gently until coloured, then tip into a bowl with the melted butter to cool. Wipe out the pan and heat again.
- 4 fish portions
- dash of oil
Pat the fish dry, season and fry in the oil. Start with the skin side down and heat until the skin crisps and browns. Turn over and continue cooking until done, the timing will depend on the thickness of the fillet. Probably around 5 minutes. Now back to the orzo:
- Large handful of washed spinach
Remove the thyme sprig. Add the spinach to the orzo pan and carry on cooking with the lid on until wilted. Stir it in. Now you are ready to plate up, and what follows is a master-stroke of deliciousness. Divide the orzo/spinach mixture between four warmed bowls.
- 80g mascapone
- 0.5 lemon, zested
In the centre of each pile of orzo put a dash of mascapone. Place the fillet of fish on top, sprinkle over lemon zest and the put the buttery hazlenuts on top.