Haddock and Sauce Vierge

Informations supplémentaires

30 min. | 613 kcal | easy | Family, Even better the next day | Printable version

1. Setup Cut the tomato and shallot into very small cubes. It's possible to keep a few tomato pieces to serve raw. Chop the capers and basil. Roughly chop the spinach.

2. Cook the orzo Heat a drizzle of oil in a pan over medium high heat. Cook the spinach for 30 seconds. Add the orzo and 1 ^2P | 2 ^3P tbsp of tomato paste and mix for a few seconds. Add the broth cube and 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Cover and cook for 7-8 minutes over low heat. Remove the lid and cook 2-3 minutes over medium heat until the liquid is absorbed. Add 1 tbsp. of butter and mix. Add salt and pepper to taste.

3. Make the sauce vierge In a bowl, mix the tomato with the shallot, capers, oregano, basil and a generous drizzle of oil. Add salt and pepper.

4. Cook the fish Pat the fish dry. Add salt and pepper. Heat a drizzle of oil and 1-2 tbsp. of butter in a skillet over medium-high heat. Cook the fish 2-3 minutes on each side. Baste with the butter a few times.

5. Plate your dish Serve the fish with the sauce Vierge and the orzo. Bon appétit!

2unitHaddock Fillets

0.5unitOregano

1unitTomato(es)

0.5unitShallot

15mlCapers

0.5unitBasil

140gOrzo

40gBaby Spinach

1unitVegetable Broth Cube(s)

15mlTomato Paste

What you need pans, bowl, spatula

613 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 72g

24%

fat 15g

23%

cholesterol 120mg

40%

fiber 4g

16%

protein 45g

saturated 5g

25%

sodium 540mg

23%

sugar 5g

trans 0g