Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, quick smokey cod, greens and orzo. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Quick smokey cod, greens and orzo is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Quick smokey cod, greens and orzo is something that I’ve loved my entire life.
Directions In a saucepan, put the green onions and the cod covered with the olive oil. While this cooks, place the green olive tapenade in a dish that is large enough for the cod. Crunchy oven-baked cod recipe with a sourdough and parmesan crust.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook quick smokey cod, greens and orzo using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Quick smokey cod, greens and orzo:
- Prepare 2 chunky cod (or white fish) fillets (if not chunky, reduce fish cooking time by a couple of mins)
- Prepare 1 onion
- Get 1 tsp chipotle paste
- Get 1 tsp smoke paprika
- Get 500 ml vegetable stock
- Get 200 g orzo (I added some trofie to make up the weight - didn’t have enough orzo)
- Take Large Handful frozen peas
- Make ready 250 g tenderstem broccoli
- Get Juice and zest of 1 lemon
- Get 15 g flat leaf parsley (finely chopped)
- Get 15 g fresh basil (finely chopped)
- Get Cayenne pepper
- Prepare Olive oil
- Prepare Seasoning
We've always just called it escarole soup, though some years when escarole couldn't be found it was made. Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Orzo is a great go-to side dish that can accompany any meal in a flash. Check out these simple orzo recipes for your next dinner menu.
Instructions to make Quick smokey cod, greens and orzo:
- Preheat the oven to 180 degrees (200 if not fan assisted). Then finely chop the onion.
- Heat 1 tbsp of olive oil in an oven proof pan and fry the onion for 5 mins.
- Then add the chipotle, smoked paprika, broccoli, pasta and veg stock. Mix together and put in the oven for 10 minutes.
- Remove from the oven. Add the herbs, lemon zest and peas. Mix together. Then add the fish fillets to the mixture. Sprinkle with a pinch of salt, black pepper, a very light dusting of cayenne pepper and a drizzle of olive oil. Return to the oven for another 10 minutes.
- Remove from the oven. Squeeze half the lemon over the top of the mixture and serve.
Giada's use of smokey salt adds twist to orzo and tomato spring salad. This cold salad with olives, tomatoes and mint is great for a quick picnic. This easy orzo dish is pure veggie-packed comfort. Made all in pot, it tastes like grown-up mac and cheese — creamy, cheesy, and packed with good-for-you greens and chicken. To keep this dish as quick as can be, you'll stir in store-bought rotisserie chicken — you can shred it while the orzo boils.
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