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Serves
US | Metric
Ingredients
  • 1 shallot, chopped
  • 1 garlic clove, diced
  • 2 tbsps salted butter
  • 250 g dried Orzo
  • 2 vegetable stock cubes
  • 500 boiling water for dissolving stock
  • 150 g frozen peas
  • 175 g prawns
  • 1 tbsp 0% Greek yoghurt
  • 1 tbsp olive oil
  • 3 seabass fillets
  • salt & pepper
Seabass with Pea and Prawn Orzo Seabass with Pea and Prawn Orzo

Seabass with Pea and Prawn Orzo

Prep 10 minutes
Total 35 minutes
  • Using a large pan, add the dried orzo along with 500 ml boiling water and 2 veg stock cubes. Stir until the stock cubes dissolve
  • Add the frozen peas and stir
  • In a small frying pan, add 1 tbsp of the butter and melt, then add the chopped shallot and garlic. Stir until the onion softens, then add the onion and garlic into the orzo pan
  • Now, add in the prawns and stir together. Keep stirring at regular intervals to prevent the orzo from sticking to the bottom of the pan. The liquid soaks up quickly (like it does with risotto rice)
  • In a frying pan, add your oil and bring to a high heat. Season the seabass fillets with a sprinkle of salt and pepper (especially on the skin side) then add into the hot pan, skin side down
  • Fry for 2 mins then carefully flip over to cook the flesh side for a minute or two. You’ll notice the flesh go from pink to white when cooked. The skin should also be crispy, but may need to be flipped back onto the skin for 1 extra minute if not
  • Remove the orzo pan from the heat and add in your Greek yoghurt and the final tbsp of butter
  • Split the orzo mixture into 3 serving bowls, then lay a seabass fillet on top of each one, crispy skin side up!
Seabass with Pea and Prawn Orzo Seabass with Pea and Prawn Orzo

Seabass with Pea and Prawn Orzo

favorite
print
like
Prep 10 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 1 shallot, chopped
  • 1 garlic clove, diced
  • 2 tbsps salted butter
  • 250 g dried Orzo
  • 2 vegetable stock cubes
  • 500 boiling water for dissolving stock
  • 150 g frozen peas
  • 175 g prawns
  • 1 tbsp 0% Greek yoghurt
  • 1 tbsp olive oil
  • 3 seabass fillets
  • salt & pepper

  • Using a large pan, add the dried orzo along with 500 ml boiling water and 2 veg stock cubes. Stir until the stock cubes dissolve
  • Add the frozen peas and stir
  • In a small frying pan, add 1 tbsp of the butter and melt, then add the chopped shallot and garlic. Stir until the onion softens, then add the onion and garlic into the orzo pan
  • Now, add in the prawns and stir together. Keep stirring at regular intervals to prevent the orzo from sticking to the bottom of the pan. The liquid soaks up quickly (like it does with risotto rice)
  • In a frying pan, add your oil and bring to a high heat. Season the seabass fillets with a sprinkle of salt and pepper (especially on the skin side) then add into the hot pan, skin side down
  • Fry for 2 mins then carefully flip over to cook the flesh side for a minute or two. You’ll notice the flesh go from pink to white when cooked. The skin should also be crispy, but may need to be flipped back onto the skin for 1 extra minute if not
  • Remove the orzo pan from the heat and add in your Greek yoghurt and the final tbsp of butter
  • Split the orzo mixture into 3 serving bowls, then lay a seabass fillet on top of each one, crispy skin side up!