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Ingredients
- 4tbs unsalted butter
- 4 garlic cloves, minced
- 1tbs chopped parsley
- 1 lemon, zested and juiced
- Salt and pepper
- 4 sea bream fillets, pin boned
- 2tbs vegetable oil
- 200g orzo
- 400ml vegetable stock
- 200g cherry tomatoes, halved
- 1tsp dried oregano
- 1tsp dried basil
- ½tsp red pepper flakes
- 2tbs curly kale, chopped
- Chives, to garnish
- For the garlic butter: in a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, chopped parsley, lemon zest, salt and black pepper. Stir well and let it simmer for a few minutes, then remove it from heat and set aside.
- Season the sea bream fillets with salt and black pepper on both sides. Heat two tablespoons of vegetable oil in a large non-stick pan over medium-high heat. Place the seasoned fillets in the pan, skin side down. Cook for about three minutes until the skin is crispy. Remove the fillets from the pan and set aside.
- In the same pan, add the garlic butter and the orzo pasta to the pan and cook for about two minutes, stirring frequently. Add the vegetable stock, halved cherry tomatoes, dried oregano, dried basil, red pepper flakes, salt and black pepper to the pan with the orzo. Stir well and cook for another five minutes, or until the tomatoes have softened and the orzo is cooked al dente. Adjust the seasoning if needed.
- Add the kale and cook for another three minutes. Add the sea bream fillets flesh side down on top of the orzo and allow to finish cooking in the residual heat. Garnish with some freshly squeezed lemon juice and chopped chives.
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