Lemon Basil Fish and Orzo Salad

Informations supplémentaires

30 min. | 560 kcal | easy | Express | Printable version

1. Setup Bring a pot of water to a boil. Finely chop the basil and the garlic. Pat the fish dry. Grate the cabbage.

2. Cook the orzo Add the orzo to the pot of boiling water and cook 6-8 minutes or until tender. Drain and rinse to cool a little.

3. Prepare the sauce In a bowl mix the basil with the garlic, the juice of half a lemon, 1/4 ^2P | 1/3 ^3P cup of oil, 1 tsp. of sugar and 1 tbsp. of cider or wine vinegar. Add salt and pepper, to taste.

4. Toast the almonds Heat a pan over medium-high heat. Roast the almonds 3-4 minutes or until browned. Remove from the pan.

5. Cook the fish Put the flour in a plate with some salt and some pepper. Add the fish to the bowl and coat it with flour. Add a drizzle of oil to the pan over medium high-heat. Cook the fish for 2-3 minutes on each side or until colored.

6. Plate your dish Mix the orzo with the cabbage, the arugula, the almonds, the cranberries and 3/4 of the sauce. Serve with the fish. Add the remaining sauce and the lemon juice to taste. Bon appétit!

2unitWhite flesh fish

180gOrzo

40gArugula

20gDried Cranberries

30gSlivered Almonds

1unitBasil

1unitLemon

15gAll-Purpose Flour

1unitGarlic Clove(s)

0.25unitRed Cabbage

What you need Pan, Spatula, Pot, Strainer, Bowls

560 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 46g

15%

fat 23g

35%

cholesterol 104mg

35%

fiber 5g

20%

protein 42g

saturated 3g

15%

sodium 432mg

18%

sugar 7g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg