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Thyme lemon haddock - Extra large standard

Thyme & Lemon Haddock

over Panko-Topped Cherry Tomato & Orzo Salad

740 cals

20 mins

Description

Start the new season with a fish dish that’s flavour-packed and full of fun. The foundation of each plate is a pasta salad topped with Parmesan shavings and garlicky toasted panko. Its signature crunch adds extra texture to the mix of al dente orzo, cherry tomatoes and baby greens. To give the haddock its star turn, you’ll sear the flaky fillets with lemon wedges, and baste it with garlic, thyme and butter.

Contains:

Haddock, Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Haddock fillets

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 140g Cherry tomatoes

  • 15ml Minced garlic

  • 1 Lemon

  • 1 Bunch of thyme

  • 142g Orzo

  • 19g Panko

  • 25g Shaved Parmesan (contains rennet)

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

34g

Saturated Fat

12g

Sodium

970mg

Total carbs

70g

Sugar

7g

Protein

39g

Fibres

5g

Recipe Instructions

Thyme & Lemon Haddock - Step #1 Boil the orzo
Step 1: Boil the orzo
Bring a medium pot of salted water to a boil. Boil the orzo, 10 to 14 min., until just tender. Drain and rinse under running water. Toss with a drizzle of oil to prevent sticking.
Thyme & Lemon Haddock - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, pick the thyme leaves off the stems. Halve the lemon; juice ½ and quarter the remaining ½. Quarter the tomatoes.
Thyme & Lemon Haddock - Step #3 Toast the panko
Step 3: Toast the panko
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the panko, ½ the garlic, ½ the thyme, a large pinch of the spices and S&P. Toast, stirring frequently, 2 to 3 min., until the panko is lightly browned. Transfer to a bowl and reserve the pan.
Thyme & Lemon Haddock - Step #4 Cook the haddock & combine the orzo
Step 4: Cook the haddock & combine the orzo
In the same pan, heat a light drizzle of oil on medium-high. Pat the haddock dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. on one side, until golden brown. Flip and add the lemon wedges, remaining garlic, remaining thyme and 2 tbsp butter (double for 4 portions). Cook, basting the haddock*, 2 to 3 min., until golden brown and cooked through. Transfer the haddock and lemon wedges to a plate. Add the orzo to the pan; toss well.
Thyme & Lemon Haddock - Step #5 Make the orzo salad
Step 5: Make the orzo salad
In a large bowl, combine 1 tbsp lemon juice, 3 tbsp olive oil (double both for 4 portions), the remaining spices and S&P. Add the orzo, tomatoes, baby greens, ⅔ of the cheese and S&P; toss well.
Thyme & Lemon Haddock - Step #6 Plate your dish
Step 6: Plate your dish
Divide the orzo salad between your plates. Top with the haddock and lemon wedges. Garnish with the panko and remaining cheese. Bon appétit!