I found this recipe for baked cod with creamy mushroom and leek orzo on the BBC Good Food website after searching for ‘mushroom and leek’ on the website. I already had everything on the ingredient list except the crème fraiche so added that to my next online food shopping delivery.
I’ve seen quite a few recipes that combine fish with mushrooms and it’s always something I’ve turned my nose up…in my mind it just doesn’t make sense. However, I decided it was time to give it a try…and honestly, it was delicious! The end result is lovely baked cod with a hint of lemon and thyme. The orzo cooked in the stock along with the mushroom and leeks and then a hint of lemon at the end from the zest and the creaminess from a small amount of crème fraiche is seriously yum. Definitely a recipe to make over and over again!
Tips
- The recipe is easily halved.
- When making it the first time, I was only making it for the 2 of us, so I halved it. One thing to note when halving the recipe - at step 2, after you’ve added the orzo and stock, be careful when cooking on a high heat for the full 10 minutes. I ended up turning the heat down a bit around half way through as the stock was quickly absorbed, however, it needed the full 10 minutes to ensure the orzo was cooked through.
- We think the creamy mushroom and leek orzo will go really well with some pan fried or roasted chicken.
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Ingredients
- 3 tbsp plain flour
- salt and freshly ground black pepper
- 4 cod loin fillets
- 2 tbsp olive oil
- 1 lemon, zested and sliced
- 0.5 small bunch of thyme
- 2 leeks, sliced
- 200g mushrooms, sliced
- 300g orzo
- 500ml low-salt stock (I use vegetable bouillon)
- 2 tbsp crème fraiche (I use 50% less fat)
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Instructions
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season with salt and freshly ground black pepper. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium to high heat and fry the cod on each side for 2 minutes, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in the thyme. Bake for 10 minutes.
- While the fish is baking in the oven, heat the remaining oil in a pan and fry the leeks and mushrooms for 5 minutes over a medium to high heat. Add the orzo and stock, and cook for 10 minutes over a high heat (see Tips), stirring continuously until tender. Stir through the crème fraiche and lemon zest. Season with salt and freshly ground black pepper. Serve the orzo with the cod on top, along with the roasted lemon slices.
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Baked Cod with Creamy Mushroom and Leek Orzo
Ingredients
- 3 tbsp plain flour
- salt and freshly ground black pepper
- 4 cod loin fillets
- 2 tbsp olive oil
- 1 lemon zested and sliced
- 0.5 small bunch of thyme
- 2 leeks sliced
- 200g mushrooms sliced
- 300g orzo
- 500ml low-salt stock I use vegetable bouillon
- 2 tbsp crème fraiche I use 50% less fat
Instructions
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season with salt and freshly ground black pepper. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium to high heat and fry the cod on each side for 2 minutes, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in the thyme. Bake for 10 minutes.
- While the fish is baking in the oven, heat the remaining oil in a pan and fry the leeks and mushrooms for 5 minutes over a medium to high heat. Add the orzo and stock, and cook for 10 minutes over a high heat (see Notes), stirring continuously until tender. Stir through the crème fraiche and lemon zest. Season with salt and freshly ground black pepper. Serve the orzo with the cod on top, along with the roasted lemon slices.
Notes
- The recipe is easily halved.
- When making it the first time, I was only making it for the 2 of us, so I halved it. One thing to note when halving the recipe - at step 2, after you’ve added the orzo and stock, be careful when cooking on a high heat for the full 10 minutes. I ended up turning the heat down a bit around half way through as the stock was quickly absorbed, however, it needed the full 10 minutes to ensure the orzo was cooked through.
- We think the creamy mushroom and leek orzo will go really well with some pan fried or roasted chicken.
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