An easy yet fabulously flavourful dish: perfectly grilled hake is placed on a bed of orzo cooked in white wine & chicken stock, sun-dried tomatoes, and salty olives. Finished off with fresh parsley & a squeeze of lemon juice for added zing!
Golden Hake & Orzo
Golden Hake & Orzo
with sun-dried tomato & olives
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Chicken Stock
- Fish
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Orzo Pasta
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter (optional)
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the chicken stock, and 300ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the lemon zest (to taste), and ½ the chopped parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining parsley. Serve with any remaining lemon wedges. Dive in, Chef!
Line-caught Hake Fillet - 1
Onion - 1
Garlic Clove - 1
Orzo Pasta - 100ml
White Wine - 30ml
Sun-dried Tomatoes - 25g
Chicken Stock - 5ml
Pitted Kalamata Olives - 20g
Lemon - 1
Fresh Parsley - 4g
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the chicken stock, and 600ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the lemon zest (to taste), and ½ the chopped parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining parsley. Serve with any remaining lemon wedges. Dive in, Chef!
Line-caught Hake Fillets - 2
Onion - 1
Garlic Clove - 1
Orzo Pasta - 200ml
White Wine - 60ml
Sun-dried Tomatoes - 50g
Chicken Stock - 10ml
Pitted Kalamata Olives - 40g
Lemon - 1
Fresh Parsley - 8g
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the chicken stock, and 900ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the lemon zest (to taste), and ½ the chopped parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining parsley. Serve with any remaining lemon wedges. Dive in, Chef!
Line-caught Hake Fillets - 3
Onions - 2
Garlic Cloves - 2
Orzo Pasta - 300ml
White Wine - 90ml
Sun-dried Tomatoes - 75g
Chicken Stock - 15ml
Pitted Kalamata Olives - 60g
Lemons - 2
Fresh Parsley - 12g
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the chicken stock, and 1,2L boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the lemon zest (to taste), and ½ the chopped parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining parsley. Serve with any remaining lemon wedges. Dive in, Chef!
Line-caught Hake Fillets - 4
Onions - 2
Garlic Cloves - 2
Orzo Pasta - 400ml
White Wine - 125ml
Sun-dried Tomatoes - 100g
Chicken Stock - 20ml
Pitted Kalamata Olives - 80g
Lemons - 2
Fresh Parsley - 15g
Woolies Products in this dish
