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Easy prep

Pan-Seared Lemon Haddock

with Creamy Leek, Pea & Spinach Orzotto

Cooking time

20 minutes


2 / 4


730 /serving

If you like risotto, you’re going to absolutely love our orzotto, a risotto-style dish prepared with orzo. The tiny (and tasty!) pasta blends marvelously with peas, leeks and spinach, a bit of butter, a drizzle of lemon juice and a few pinches of Parmigiano cheese to create the smoothest orzotto you can imagine. Light haddock fillets seasoned with a blend of citrus and herbs are the perfect topper for this comforting and divine dish.

We will send you:

  • 2 Haddock fillets
  • 115g Baby spinach
  • 50g Sliced leeks
  • 15ml Minced garlic
  • 142g Orzo
  • 12g Vegetable demi-glace
  • 100g Green peas
  • 25g Parmigiano Reggiano
  • 1 Lemon
  • 9g Lemon and herb spice blend (spices, salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

You will need:

Medium pot
Large pan
Olive oil
2(4) tbsp Butter
Salt & pepper
Total Fat
30 g
Saturated Fat
11 g
1280 mg
Total Carbs
74 g
7 g
41 g
9 g
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Start the orzotto
In a medium pot, heat a drizzle of olive oil on medium. Add the garlic and leeks and cook, stirring frequently, 1 to 2 minutes, until fragrant.
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Continue the orzotto
Add the orzo, demi-glace and 2 ½ cups of water (double for 4 portions); season with S&P. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 13 to 15 minutes, until most of the liquid has been absorbed and the orzo is al dente (still firm to the bite).
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Cook the vegetables
While the orzo cooks, in a large pan (nonstick if possible), heat a drizzle of olive oil on medium. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted. Add the peas and season with S&P. Cook, stirring frequently, 1 to 2 minutes, until the peas turn bright green. Transfer to a bowl and wipe out the pan.
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Cook the fish
In the same pan, heat a drizzle of olive oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the 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.
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Finish & serve
Add 2 tbsp of butter (double for 4 portions) and the Parmesan to the cooked orzo. Add the cooked vegetables and juice of ½ the lemon (halve and squeeze directly over the pot, using your other hand to catch any seeds) and stir to thoroughly combine; season with S&P to taste. Divide the finished orzotto between your bowls. Top with the cooked fish and serve with the remaining lemon (cut into wedges before adding). Bon appétit!

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