Lemon Basil Haddock and Orzo Salad
with toasted almonds, arugula, red cabbage and dried cranberries
Informations supplémentaires
30 min.
|
560 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Finely chop the basil and the garlic. Pat the fish dry.
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 bowl 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!
2unitHaddock Fillets
140gOrzo
40gArugula
15gDried Cranberries
30gSlivered Almonds
1unitBasil
1unitLemon
15mlAll-Purpose Flour
1unitGarlic Clove(s)
100gSliced red 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