Italian Acqua Pazza Fish with Orzo Pasta

Italian Acqua Pazza Fish with Orzo Pasta

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 27, 2019.
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Ingredients

Fish

  • 1 pack market fish, sliced 5cm
  • 1 red onion, thinly sliced
  • 6 cloves garlic, minced
  • 1/2-1 red chilli, thinly sliced (optional)
  • 1 1/2 Tbsp chopped thyme, roughly chopped
  • 1 capsicum, diced 2cm
  • 1 pack olives
  • 2 tomatoes, diced 2cm
  • 1 can cherry tomatoes
  • 1/2 cup chicken stock

Orzo

  • 2/3 pack orzo pasta
  • 1/2 pack baby spinach

To Serve

  • 1 bunch basil, leaves picked

Steps

  1. Bring a pot of salted water to the boil. Prep fish & veggies. Pat fish dry and remove any scales or bones. Slice into 5cm pieces and season.
  2. Cook sauce. Heat 3 Tbsp of olive oil in a fry pan on medium heat. Cook onion, garlic, chilli and thyme for about 1 minute, until fragrant. Add capsicum, olives and fresh tomatoes and cook for 1 minute. Add canned tomatoes, stock and 3/4 tsp salt and simmer for 5 minutes.
  3. Cook orzo. Add orzo to pot of boiling water and cook for about 12 minutes, until tender. Drain and return to pot with spinach and a drizzle of olive oil.
  4. Cook fish. Add fish to pan with sauce, ensuring fish is submerged, and reduce heat to low. Simmer for 3-5 minutes or until fish is just cooked through. Stir through a knob of butter and season to taste.
  5. Serve orzo topped with fish and basil.

Nutritional Information

Energy 2307 kj
551 kcal
Protein 44.8g
Carbohydrate 64.7g
Fat 11.5g