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Ingredients
- 2 x skinless cod fillets (approx. 150g each)
- 2tsp sea salt
- 1tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, sliced
- 1 heaped tbsp nduja paste
- ½tsp chilli flakes
- 200g orzo pasta
- 150ml white wine
- 500ml chicken stock
- 1tbsp vegetable oil
- 60g sundried tomatoes
- ½tbsp olive oil
- Juice of half a lemon
- 1 spring onion, sliced
- Place the cod fillets on a tray and sprinkle the salt evenly over them. Place in the fridge for at least two hours.
- Preheat the oven to 190 degrees Celsius. To ensure the cod and orzo are ready at the same time, begin cooking the cod when you add the chicken stock to the orzo.
- For the orzo, heat a medium-sized pot and add 1tbsp of vegetable oil. Over a medium heat, add the onion and cook for 2 minutes, stirring regularly, then add the garlic and cook for another 2 minutes. Add the nduja, melt it down with the onion and garlic, and then stir in the orzo pasta. Add the white wine and reduce the liquid by half.
- Then add the chicken stock, bring to a simmer, and cook for 8-9 minutes, stirring regularly, until most of the liquid has been absorbed and the pasta is cooked. Check the seasoning, adding salt if needed, then remove from the heat to finish.
- To cook the cod, heat an ovenproof non-stick frying pan and add 1tbsp of vegetable oil. When the oil is hot, carefully add the cod and cook for 3-4 minutes until nicely golden brown on one side. Turn the fish over and place the pan in the oven for 4-5 minutes, then remove the pan from the oven and allow the fish to rest while you finish the orzo.
- To finish the orzo, stir through the sun-dried tomatoes, olive oil and lemon juice. Spoon into serving dishes, place the cod on top, and garnish with sliced spring onion, a wedge of lemon and some more chilli flakes, if desired.
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