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Crunchy oven-baked cod recipe with a sourdough and parmesan crust. Our crunchy oven-baked cod recipe features a scrumptious sourdough, parmesan and black pepper crust. View top rated Cod greens recipes with ratings and reviews.

Alright, don’t linger, let’s course of action this quick smokey cod, greens and orzo formula with 14 components which are definitely easy to obtain, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition for Quick smokey cod, greens and orzo:

1. Make ready 2 of chunky cod (or white fish) fillets (if not chunky, reduce fish cooking time by a couple of mins)
2. Take 1 of onion
3. You need 1 tsp for chipotle paste
4. Require 1 tsp for smoke paprika
5. Prepare 500 ml of vegetable stock
6. You need 200 g orzo (I added some trofie to make up the weight - didn’t have enough orzo)
7. Get Large Handful frozen peas
8. Provide 250 g - tenderstem broccoli
9. Require of Juice and zest of 1 lemon
10. Provide 15 g flat leaf parsley (finely chopped)
11. Prepare 15 g for fresh basil (finely chopped)
12. Prepare for Cayenne pepper
13. Get - Olive oil
14. Give Seasoning

Made all in pot, it tastes like grown-up mac and cheese — creamy, cheesy, and packed with good-for-you greens and chicken. To keep this dish as quick as can be, you'll stir in store-bought rotisserie chicken — you can shred it while the orzo boils. Also known as Orzo, this risoni recipe comes with juicy chicken, a creamy parmesan sauce and plenty of hidden Creamy Chicken and Vegetable Risoni (Orzo). This is a quick dinner recipe that will tick all your boxes Use any wilt-able veggies (even the leafy end of Asian greens!) or add more veggies.

Quick smokey cod, greens and orzo making:

1. Preheat the oven to 180 degrees (200 if not fan assisted). Then finely chop the onion.
2. Heat 1 tbsp of olive oil in an oven proof pan and fry the onion for 5 mins.
3. Then add the chipotle, smoked paprika, broccoli, pasta and veg stock. Mix together and put in the oven for 10 minutes.
4. Remove from the oven. Add the herbs, lemon zest and peas. Mix together. Then add the fish fillets to the mixture. Sprinkle with a pinch of salt, black pepper, a very light dusting of cayenne pepper and a drizzle of olive oil. Return to the oven for another 10 minutes.
5. Remove from the oven. Squeeze half the lemon over the top of the mixture and serve.

Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Orzo is a great go-to side dish that can accompany any meal in a flash. Check out these simple orzo recipes for your next dinner menu. Giada's use of smokey salt adds twist to orzo and tomato spring salad. This cold salad with olives, tomatoes and mint is great for a quick picnic.

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