Crispy seabass with saffron orzo, squid and prawns.

Pan fried seabass with softly scented saffron orzo. Packed full of fresh Mediterranean flavours of basil garlic and tomato. This is a really simple dish to prepare, it takes less than 30 minutes and looks stunning in the centre of the table.


In case you didn't know, orzo is simply rice shaped pasta, although bigger than grains of rice it cooks incredibly quickly and has the ability to absorb huge amounts of flavour.





Ingredients

250g orzo pasta

1 red onion

3 fat garlic cloves finely chopped

½ red pepper sliced thinly

Good pinch saffron

1 veg stock cube

1 tsp dried oregano

Bunch of basil

Handful of Pomodoro or cherry tomatoes quartered.

100g squid rings

100g cooked king prawns

4 seabass fillets

Olive oil


Method

Bring a saucepan of salted boiling water to the boil and cook orzo for around 8 minutes and drain, reserving the hot pasta water.

In a large frying pan sauté garlic, peppers and onion in olive oil until onion is translucent, then add squid and cook for a few minutes until opaque.

Add cooked king prawns and tomatoes and warm through.

Add a veg stock cube crumbled, a tsp of oregano, a good pinch of saffron and a ladleful of reserved pasta water, then bring to a simmer. The colour will change to a beautiful vibrant yellow.

Add cooked orzo to the pan and mix well. Place a piece of foil over to rest, absorb all the fragrant juices and keep warm.

Heat oil in a large non stick frying pan then carefully dry all the seabass fillets, oil and salt the skin side then place skin-side down in a searing hot pan.

Allow fish to cook undisturbed for a couple of minutes until you see the flesh around the edges turn white. You can now turn over.

Cook Seabass for only a minute on the flesh side then turn off the heat. Allow the residual heat from the pan continue to cook the fish and keep it warm while you assemble the orzo on a large serving plater with copious amounts of torn fresh basil tossed through.

Place all four fillets on top of the orzo then take your colourful Mediterranean masterpiece straight to the table to plenty of oooh’s and ahhh’s!

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