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Lemon Butter Orzo and Haddock

30 min. | 562 kcal | easy |
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1. Setup Cut one lemon into slices. Chop the garlic, the chives and the dill. Slice the leek.
2. Cook the fish In a skillet over medium-high heat, add a drizzle of olive oil. Coat the fish fillet with the flour. Season well with salt and pepper. Cook in the pan 3-4 minutes on each side. Remove and set aside.
3. Cook the lemon Add a large spoonful of butter. Cook the lemon slices 1-2 minutes on each side. Remove and set aside.
4. Cook the orzo Add the orzo and the garlic. Cook 1-2 minutes. Add the juice of half a lemon. Add the bouillon cube and 2 2P | 3 3P cups of water. Bring to a boil. Lower the heat and cover. Cook 8-10 minutes.
5. Cook the leek In a skillet over medium-high heat, add 1 tbsp of butter. Cook the leek 4-5 minutes. At the end, add the panko and the parmesan. Mix well and salt and pepper.
6. Plate your dish Serve the fish with the orzo and the leek. Garnish with the dill and the chives. Children can choose the amount of herbs they want to add to their plate. Bon appétit!
2 unit Haddock Loins
250 ml Orzo
2 unit Lemon
2 unit Garlic Clove(s)
1 unit Chives and Dill
1 unit Vegetable Broth Cube(s)
1 unit Leek(s)
30 ml Panko Breadcrumbs
30 ml All-Purpose Flour
30 g Grana Padano Cheese
What you need Pans.
562 kcal
% daily value
% daily value
carbohydrate 61g
fat 18g
cholesterol 98mg
fiber 4g
protein 37g
saturated 10g
sodium 808mg
sugar 5g
trans 1g