Mediterranean Fish with Warm Orzo Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Pour boiling water in a medium pot and bring to the boil with the lid on. Add orzo and salt and cook for about 12 minutes, until almost tender. Add broccoli and cook for a further 3 minutes, until tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. While orzo is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Place on prepared tray and season with salt and pepper. Spread ¼ of the pottle of red pepper pesto evenly over fish. Bake for 6-8 minutes (depending on thickness), until just cooked through.
4. While fish cooks, finish salad. In a large bowl, combine remaining red pepper pesto, mayonnaise and lemon juice.
5. Dice tomatoes 1cm; roughly chop olives (if using); roughly chop baby spinach leaves. Add all to bowl with dressing and set aside.
6. Add cooked and drained orzo and broccoli to bowl with salad and toss to combine. Season to taste with salt and pepper.
7. divide warm orzo salad between plates and top with a piece of Mediterranean fish. Serve with a lemon wedge on the side for squeezing.