Pan-Fried Plaice with Lemon Orzo Salad
Pan-fried plaice paired with a healthy orzo salad filled with fresh herbs, zesty lemon, pan-fried courgette, and salty olives!
Ingredients
- 2 tsp olive oil
- 240 g plaice fillets
- ½ lemon, squeezed
- 100 g orzo (uncooked)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh coriander, chopped (cilantro)
- 2 garlic cloves
- 2 spring onions, sliced
- 120 g courgette (zucchini)
- 10-15 green olives, pitted
Lemon Dijon Dressing
- 1 lemon, squeezed
- 1 tsp dijon mustard
- 1 tsp extra-virgin olive oil
- Pinch of salt and pepper
Instructions
- Bring a large pot of water to boil. Add in the orzo and cook for 8-10 minutes, or until al dente.
- While the orzo is cooking, chop the herbs and spring onion. Press the garlic. Thinly slice the courgette, then quarter the slices.
- Heat a non-stick pan to high heat with a teaspoon of olive oil. Add the courgette and pan fry for ~5 minutes. Turn off the heat and set aside.
- Add the dressing ingredients to a jar and shake well (or whisk in a bowl). Toss with the cooked orzo, herbs, aromatics, olives, and pan-fried courgette.
- Heat a non-stick pan to medium-high heat with a teaspoon of olive oil. Cook the plaice for 2-3 minutes on each side, depending on how thick the fish fillets are.
- Serve the plaice alongside the orzo pasta salad. Enjoy!