Greek Haddock with Orzo

GREEK HADDOCK

During the weekdays we try to eat light. Which doesn’t mean we need to eat something bland or being hungry.

The best option in this case is a good fish fillet. Just season it well, cook it well and choose the side dishes correctly to turn a simple weekday dinner into a nice dinner for two.

The recipes I make in my day-to-day life are from the GoodFood food subscription. Click here to get the same ingredients of my dishes at your home.

And in this recipe I’m sharing today, the fish I got is the haddock, but you can substitute it with any other white fish you have available.

As a side I served orzo, which is a pasta that looks more like rice than pasta. In fact, the cooking process is very similar.

GREEK HADDOCK

Orzo is a good choice because it helps satisfy our appetite, since the protein of the dish – the fish – is very light and can make us hungry in a short time.

If you don’t have orzo at home you can substitute it for rice or some very small pasta, like the ones we use to make soup.

And don’t be scared by the beautiful dish, it’s not difficult at all to prepare it! See the recipe below:

Haddock grego com Orzo

During the weekdays we try to eat light. Which doesn’t mean we need to eat something bland or being hungry. The best option in this case is a good fish fillet. Just season it well, cook it well and choose the side dishes correctly to turn a simple weekday dinner into a nice dinner for [...] Recipes Greek Haddock with Orzo European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 640 calories 21 g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 haddock fillets
  • Garlic clove 1
  • 1 shallot (or onion)
  • 1 cucumber
  • 1 lemon
  • 1 bunch of oregano
  • 1 zucchini
  • 142.5g of orzo
  • 30g olives
  • 100g greek yogurt
  • 10g of fish seasoning (salt, paprika, garlic, vinegar powder, onion, red pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)

Instructions

Mise en Place

Heat the oven to 220ºC or 425ºF.

Squeeze the lemon.

Cut the zucchini into sticks.

Cut the cucumber into cubes.

Chop the shallot.

Chop or mince the garlic.

Remove the oregano leaves from the cables and chop them coarsely.

Chop the olives.

Season the fish fillets with the rest of the seasoning, salt and pepper to taste.

Preparation

In a small saucepan saute the orzo in olive oil. Cover with water and salt to taste. Leave cooking between 6 and 8 minutes until you reach the desired point.

In a baking dish, place the sprigs of zucchini, half the garlic, half the seasoning and salt to taste. Drizzle with olive oil and bake for between 14 and 16 minutes.

In a frying pan, grill the haddock in olive oil between 3 and 4 minutes on each side,

Mix the yogurt, cucumbers, half the lemon juice, half the shallot, rest the garlic and season with salt and pepper to taste.

To the prepared orzo pan, add the olives, oregano and the rest of the lemon juice and the shallot.

Mount the dish with the orzo underneath, a bed of zucchinis and the fish fillet on top.

Serve with the yogurt sauce aside.

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