Lemony Pan-Fried Bream
with Saffron Orzo, Fennel & Tomato Salad
We love a good Gilt Bream with Orzo, Fennel and Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
2
Sea Bream Fillets
(Contains Fish)
15
Pine Nuts
125
Premium Tomato Mix
1
Saffron
1
Fennel
1
Onion
1
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil
450
Water for the Orzo
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Fill and boil your kettle. Halve the fennel lengthways and remove the triangular root. Slice each fennel half lengthways into four pieces. Pop them on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Roast in your oven until soft, about 20 mins. Once soft, remove from your oven and set aside.
Meanwhile, halve, peel and chop the onion into small 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Finely chop the parsley (stalks and all) and halve the tomatoes. Roughly chop the pine nuts. Squeeze half the lemon juice into a large bowl and add the olive oil (see ingredients for amount). Add a pinch of salt and pepper, stir to combine, then add the tomatoes and leave to the side.
Put the lemon zest in a mixing bowl and add a pinch of salt and pepper and the olive oil for the fish (see ingredients for amount). Stir together, then add the bream and turn to coat in the zesty oil. Leave to the side. Heat a saucepan on medium high heat and add the pine nuts (no oil). Toast them until golden, 2 mins, tossing frequently. Then remove to a bowl and set aside.
Place a large saucepan on medium heat with a drizzle of oil. Add the onion, stir and cook until soft, 5 mins. Stir in the garlic, cook for 1 minute. Add the orzo and water (see ingredients for amount), stir in the stock powder and saffron powder. Bring to the boil then reduce the heat and simmer uncovered until the orzo is tender, stirring every 2 mins, 10-12 mins. tTIP: Add a splash of water if the orzo isn't tender but all the stock has been absorbed.
When the orzo is halfway through cooking, place a frying pan on high heat (no oil). Once the pan is hot, lay in the bream, skin-side down and fry until the skin is golden, 3 mins, then turn and fry on the other side for 2 mins. iIMPORTANT: The fish is cooked when opaque in the middle. Remove the pan from the heat.
Once the orzo is cooked, remove from the heat. Stir in the Italian style grated hard cheese and half the parsley. Taste and add a pinch of salt and pepper if you feel it needs it. Spoon into bowls and top with the fish. Add the roasted fennel to the tomatoes and dressing and gently toss together. Serve on the orzo alongside the bream. Sprinkle over the pine nuts and remaining parsley. Cut the remaining lemon into wedges and serve alongside. Enjoy!
