Ingredients
3 tbsp plain flour
4 cod (loin fillets)
2 tbsp olive oil
1 lemon (zested and sliced)
½ small bunch of thyme
2 leeks (sliced)
200g mushrooms (sliced)
300g orzo
500ml low-salt stock
2 tbsp crème fraîche
METHOD
Step 1
Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
Step 2
Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
