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Mediterranean Baked Fish with Lemon Orzo

This is one of those dinners that looks like you tried way harder than you actually did.

This Mediterranean baked fish with lemon orzo is so easy, so good and honestly feels like you should be eating it somewhere by the water.

The secret ingredient is our Lemon Pressed EVOO. It’s lemon oil that tastes like lemon, not a lemon flavoured oil.

Euro Summer on a plate!

Mediterranean Baked Fish with Lemon Orzo

Ingredients

Fish

  • White fish, we used Rockling* (1 fillet per person)

  • 1x Heriloom tomato

  • 1x Punnet cherry tomatoes, sliced in half

  • 1/2 Red onion, diced

  • 3x Cloves garlic, minced

  • 2 tbsp Italian dried herbs

  • Lemon EVOO

  • Super Early EVOO, drizzled on baking tray

  • Salt & pepper

Lemon Orzo

  • Orzo pasta*

  • Juice of 1x lemon

  • Salt & pepper

  • Parmesan (optional)

Method

1. Preheat oven to 200 degrees C. on the conventional setting.
2. Put diced heirloom tomato, sliced cherry tomatoes in half, chopped red onion and minced garlic cloves into a mixing bowl. Add Italian Herbs and Lemon Pressed EVOO with some salt and pepper and mix until combined.
3. In a roasting tray, drizzle a little bit of EVOO to stop fish from sticking. Line your fish fillets in the tray and cover with the tomato dressing.
4. Place tray in the oven and bake for 30-40minutes, until the fish is cooked through.
5. While the fish is baking, bring a pot of water to the boil and cook your orzo pasta as per packet instructions. Once cooked, strain and place back into the pot. Mix through lemon juice, spinach, salt and pepper.
6. Serve & Enjoy!

*Rockling is a mild white fish that’s great for baking
*We used 2x cups of orzo pasta for 3 people