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Lemon Sauced Fish With Orzo

A community recipe by

Not tested or verified by Nigella.com

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Introduction

By Ian Parmenter - This is a gorgeous, easy dish that is so interesting and satisfying. It is from the Consuming Passions website and is so good I had to pass it on. I keep the fish fillets whole and place them on top of the risotto. Ian Parmenter says: "This recipe may be done with any fish fillets but I find it works best with good deep sea fish such as snapper or red emperor. The fish is served on top of a mild-flavoured 'risotto' made with orzo (tiny rice-shaped pasta pieces). The fish takes very little time to cook, so it's best to make up the sauce and prepare the 'risotto' first. The fish may be fried or steamed."

By Ian Parmenter - This is a gorgeous, easy dish that is so interesting and satisfying. It is from the Consuming Passions website and is so good I had to pass it on. I keep the fish fillets whole and place them on top of the risotto. Ian Parmenter says: "This recipe may be done with any fish fillets but I find it works best with good deep sea fish such as snapper or red emperor. The fish is served on top of a mild-flavoured 'risotto' made with orzo (tiny rice-shaped pasta pieces). The fish takes very little time to cook, so it's best to make up the sauce and prepare the 'risotto' first. The fish may be fried or steamed."

Ingredients

Serves: 4

Metric Cups

For the Fish

  • 180 grams fish fillets
  • flour (for dusting)
  • 1 pinch of salt
  • 1 pinch of pepper
  • peanut oil

For the Sauce

  • 1 tablespoon lemon juice
  • 1 teaspoon lemon peel
  • 1 tablespoon honey
  • 1 tablespoon finely shredded fresh root ginger (finely shredded)
  • 1 tablespoon mirin
  • 2 teaspoons fish sauce
  • 4 spring onions
  • ¼ teaspoon black pepper
  • 1 teaspoon cornflour
  • 1 tablespoon water

For the Risotto

  • 250 millilitres orzo pasta (precooked and drained)
  • 1 onion
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 1 teaspoon lemon peel (grated)
  • 2 tablespoons fish stock
  • 1 tablespoon grated parmesan
  • 2 tablespoons fresh coriander (or italian parsley)

For the Fish

  • 6⅓ ounces fish fillets
  • flour (for dusting)
  • 1 pinch of salt
  • 1 pinch of pepper
  • peanut oil

For the Sauce

  • 1 tablespoon lemon juice
  • 1 teaspoon lemon peel
  • 1 tablespoon honey
  • 1 tablespoon finely shredded fresh gingerroot (finely shredded)
  • 1 tablespoon mirin
  • 2 teaspoons fish sauce
  • 4 scallions
  • ¼ teaspoon black pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon water

For the Risotto

  • 9 fluid ounce orzo pasta (precooked and drained)
  • 1 onion
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 1 teaspoon lemon peel (grated)
  • 2 tablespoons fish broth
  • 1 tablespoon grated parmesan
  • 2 tablespoons cilantro (or italian parsley)

Method

Lemon Sauced Fish With Orzo is a community recipe submitted by Peckish and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Orzo: In a heavy saucepan (to minimise risk of burning) cook onion in butter and olive oil over medium heat until onion is just cooked. Reduce heat to low.
  • Add stock, stirring and allowing to reduce a little. Add cooked orzo and allow to warm through.
  • Stir in Parmesan and coriander (or parsley).
  • Sauce: Mix together sauce ingredients. Gently heat the sauce (preferably using a saucepan that won't react with the acid of the lemon juice, such as stainless steel) stirring all the time.
  • Fish: Cut fish into bite-sized cubes. Season flour with salt and pepper. Dust fish pieces in the seasoned flour.
  • Dredge in a sieve to remove surplus. Lightly fry in peanut oil (or other lightly-flavoured oil).
  • Orzo: In a heavy saucepan (to minimise risk of burning) cook onion in butter and olive oil over medium heat until onion is just cooked. Reduce heat to low.
  • Add stock, stirring and allowing to reduce a little. Add cooked orzo and allow to warm through.
  • Stir in Parmesan and coriander (or parsley).
  • Sauce: Mix together sauce ingredients. Gently heat the sauce (preferably using a saucepan that won't react with the acid of the lemon juice, such as stainless steel) stirring all the time.
  • Fish: Cut fish into bite-sized cubes. Season flour with salt and pepper. Dust fish pieces in the seasoned flour.
  • Dredge in a sieve to remove surplus. Lightly fry in peanut oil (or other lightly-flavoured oil).
  • Additional Information

    Degree of difficulty: Low/medium Keepability: Best eaten immediately Wine choice: Semillon, Sauvignon blanc or Chardonnay Serve... fish on top of the orzo 'risotto' with lemon sauce poured over and garnished with green part of the spring onion and a few coriander leaves. Accompany with steamed Chinese greens."

    Degree of difficulty: Low/medium Keepability: Best eaten immediately Wine choice: Semillon, Sauvignon blanc or Chardonnay Serve... fish on top of the orzo 'risotto' with lemon sauce poured over and garnished with green part of the spring onion and a few coriander leaves. Accompany with steamed Chinese greens."

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