Baked Cod with Creamy Mushroom and Leek Orzo
A delicious meal in under 30 minutes - baked cod with lemon and thyme, and creamy 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.