Mediterranean Baked Fish w/ Lemon Orzo

---

SERVES 4

PREP TIME: 30 MINS

COOK TIME: 20 MINS

---

---

Ingredients

---

FOR THE FISH

WHITING FILLETS (1 PER PERSON)

1/2 CUP PITTED KALAMATA OLIVES, FINELY CHOPPED

2 TSP CAPERS, FINELY CHOPPED

1 PUNNET CHERRY TOMATOES, QUARTERED

3/4 SMALL RED ONION, DICED

2 TSP OREGANO, FRESH OR DRIED

1/2-3/4 CUP MIXED HERBS (I USED PARSLEY AND MINT), LEAVES PICKED AND FINELY CHOPPED

1/4 CUP RED WINE VINEGAR

ZEST 2 LEMONS

JUICE 2 LEMONS

1/3 CUP EVOO

GENEROUS CRACK SALT & PEPPER

FOR THE LEMON ORZO

250-300G RISONI (ORZO)

JUICE 2 LEMONS

SALT & PEPPER

2-3 TSP EVOO

2-3 TSP DRIED OREGANO

TORN MINT LEAVES

TO SERVE

LEMON CHEEKS

LEAFY GREENS (I TOSSED ROCKET, EVOO, LEMON JUICE WITH PEPPER & LEMON JUICE)

PICKLED ONION FOR FISH (OPTIONAL)

TORN MINT LEAVES FOR ORZO (OPTIONAL)

---

Utensils

---

BAKING DISH

MIXING BOWLS

MICROPLANE

GARLIC MINCER

MEDIUM SAUCEPAN

STRAINER

---

Method

---

1. PREHEAT YOUR OVEN TO 180 DEGREES FAN FORCED. ADD YOUR FISH TO A BAKING DISH AND COMBINE ALL OTHER INGREDIENTS IN A MIXING BOWL OR JAR, STIRRING TO COMBINE. POUR OVER THE FISH TO COAT EVENLY AND BAKE FOR 15 TO 18 MINS
   

2. WHILE YOUR FISH IS IN THE OVEN, BRING A SAUCEPAN OF SALTED WATER TO A BOIL BEFORE COOKING YOUR ORZO FOR AROUND 10 MINS (OR UNTIL AL DENTE)
   

3. STRAIN, RINSE AND POP INTO A LARGER SALAD BOWL WITH THE OTHER INGREDIENTS, TOSSING TO COMBINE
   

4. SERVE YOUR FISH ON A SERVING PLATTER, TOPPING WITH SOME PICKLED ONION (OPTIONAL). SERVE ALONGSIDE THE ORZO AND SOME LEAFY GREENS FOR THE PERFECT WELL BALANCED AND TASTY MEAL — ENJOY!

---