Cornish Sole & Orzo

Fresh Fish

Level: Easy

A fillet of megrim (aka. Cornish sole) is always a good idea, whether the sun is shining or we’re shrouded in cloud. You can guarantee a stunning taste of the ocean from this fresh, sustainably sourced fish! Give it a try with this tasty orzo recipe, and you’ve got the perfect platter for any occasion.

Ingredients

Flour
1 Tbsp. olive oil
1 tsp. diced garlic
1/4 c. white wine
1 c. chopped asparagus
1 1/2 c. stock
1/2 tsp. dried dill
1/4 tsp. salt
3/4 c. dry orzo pasta
1/2 lemon, juiced
1 c. cherry tomatoes, halved
2 Tbsp. grated parmesan

Method

Heat a medium sized frying pan with olive oil and add the chopped garlic to the pan. Cook for 1 minute.
Add the white wine (feel free to pour a glass for yourself!) and, using your spatula, scrape any browned bits from the bottom of the pan.
Pour in the stock (chicken or veggie), dill, salt and orzo and bring to a boil. Cover the pan and cook for 5 minutes.
Chop up the asparagus, add to the skillet and give it a quick stir. Reduce the heat to medium-low, cover and cook for an additional 5-6 minutes or until the orzo pasta is tender.
Add the lemon juice, tomatoes and Parmesan to the cooked pasta and stir. Cover and cook for 2 more minutes.
Set aside the orzo and heat up a new frying pan. Coat your fillet of Cornish sole in flour and add to the pan. Cook until golden. Take your fillet of Cornish sole
Slice the remaining half of lemon into wedges and serve on the side with the Cornish sole and orzo.