Red Snapper on Lemon Dill Orzo

Ingredients

• 240g Red Snapper or Salmon Fillet
• 150g Orzo
• 300ml Chicken Stock (or vegetable stock)
• 1 tbsp Olive Oil
• 1 stick Leek, thinly sliced
• 1 Shallot, finely chopped
• 2 Garlic Cloves, minced
• 1 tbsp Sour Cream
• 1 handful fresh Dill, chopped (plus more for garnish)
• ¼ cup Frozen Peas
• Zest and juice of 1 Lemon
• ½ tsp Paprika
• Salt and pepper, to taste
• Optional : Extra olive oil for drizzling

Instructions:

1. In a deep pan over medium heat, heat the olive oil. Add the leeks and shallots, and sauté until softened (about 3–4 minutes). Add the garlic and stir for another 30 seconds until fragrant.

2. Stir in the orzo and toast lightly for 1 minute. Pour in the chicken stock and bring to a gentle boil. Stir in the frozen peas and paprika. Season with salt and pepper. Let simmer uncovered for 3–5 minutes, stirring occasionally.

3. Gently place the red snapper fillet on top of the orzo. Cover the pan with a lid and let it steam for about 5 minutes, or until the fish is cooked through and flakes easily.

4. Stir in the sour cream, chopped dill, lemon zest, and lemon juice. Adjust seasoning if needed.

5. Plate the orzo and top with the mackerel. Garnish with extra dill, lemon zest, and a drizzle of olive oil.

Photo credit here