Lemon Butter Orzo and Haddock
with panko and parmesan leek
Ingredients
- Haddock Fillets
- Orzo
- Lemon
- Garlic Clove(s)
- Chives and Dill
- Vegetable Broth Cube(s)
- Leek(s)
- Panko Breadcrumbs
- All-Purpose Flour
- Grana Padano Cheese
Necessary elements
Pans.
1. Cut one lemon into slices. Chop the garlic, the chives and the dill. Slice the leek.
2. 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. Add a large spoonful of butter. Cook the lemon slices 1-2 minutes on each side. Remove and set aside.
4. 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. 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. Serve the fish with the orzo and the leek. Garnish with the dill and the chives. Bon appétit!