New Chefs get 40% off their first box! Redeem offer

Greek Haddock with Toasted Orzo Pilaf

Roasted Zucchini Fries & Homemade Tzatziki

Cooking time

30 minutes

Servings

2/4

Calories

630 /serving

Tonight we go Greek! We’re pairing classic Mediterranean flavours and fresh ingredients to make our feast. Delicate haddock fillets are seasoned with a punchy spice blend and pan-seared while tender orzo gets toasted and tossed with lemon zest, Kalamata olives and fresh oregano. The oven-roasted zucchini fries are perfect for dipping into the creamy tzatziki, which is made with thick Greek yogurt, cucumber, garlic and zesty lemon, adding an authentic touch to the dish.

We will send you:

  • 2 Haddock fillets
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 1 Cucumber
  • 1 Lemon
  • 1 Bunch of oregano
  • 1 Zucchini
  • 142.5g Orzo
  • 30g Kalamata olives
  • 100g Greek yogurt
  • 10g Haddock & zucchini fry spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, Cayenne pepper)
  • You will need:

    Medium pot
    Medium pan
    Zester
    Strainer
    Sheet pan
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    21 g
    Saturated Fat
    3 g
    Sodium
    1720 mg
    Total Carbs
    69 g
    Sugars
    9 g
    Protein
    39 g
    Fibres
    4 g
    Preparation
    a picture
    Cook the orzo
    In a medium pot, heat a drizzle of oil on medium. Add the orzo and toast, stirring frequently, 3 to 5 minutes, until lightly browned. Fill the pot with salted water and bring to a boil. Cook, stirring occasionally, 6 to 8 minutes, until just tender. Thoroughly drain the orzo, return to the pot and toss with a drizzle of olive oil to prevent sticking. Set aside in a warm spot.
    a picture
    Mise en place
    While the orzo cooks, preheat the oven to 425°F. Zest and juice the lemon. Trim off and discard the ends of the zucchini; cut into large french fries. Small dice the cucumber. Peel, halve and mince the shallot. Mince the garlic. Pick the oregano leaves off the stem; roughly chop the leaves. Roughly chop the olives.
    a picture
    Make the zucchini fries
    On a lined sheet pan, toss the zucchini with the ½ the garlic, ½ lemon zest and a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 14 to 16 minutes, until tender when pierced with a fork. Transfer to a serving dish.
    a picture
    Cook the haddock
    While the zucchini cooks, in a medium pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
    a picture
    Make the tzatziki
    While the fish cooks, in a small bowl, combine the yogurt, cucumber, ½ the lemon juice, ½ the shallots and as much of the remaining lemon zest and remaining garlic as you’d like; season with S&P to taste.
    a picture
    Plate your dish
    To the pot of orzo, add the olives, oregano, remaining lemon juice and remaining shallots; season with S&P to taste. Divide the orzo, zucchini and haddock between your plates. Top the haddock with a spoonful of the tzatziki. Serve the remaining tzatziki on the side. Bon appétit!

    Health Canada recommends cooking Fish to a minimum internal temperature of 70°C.