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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 absolutely going to love our orzotto, a risotto-style dish prepared with orzo. The tiny (and tasty!) pasta blends marvellously 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, carrot, red bell pepper, sugar, sunflower oil, lemon oil)

  • You will need:

    Medium pot
    Large pan (nonstick if possible)
    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
    a picture
    Start the orzotto
    In a medium pot, heat a drizzle of 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 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 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 combine thoroughly; 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.