Hake and Spinach Giouvetsi with Orzo and Lemon
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Ingredients
- 600 g hake fillets
- 150 g spinach
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 250 g orzo
- 1 lemon
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 501 kcal
- Protein
- 36.9 g
- Carbohydrate
- 52.8 g
- of which sugars
- 8.2 g
- Fat
- 14.7 g
- of which saturates
- 2.3 g
- Fibre
- 5.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a flameproof dish and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes, orzo, the juice of the lemon and 500ml water. Season well.
- 4
Cover and bake for 18 minutes until the orzo is almost tender, then stir in the spinach until wilted.
- 5
Cut the hake into large chunks, nestle into the orzo and bake, uncovered, for a further 8 to 10 minutes until the fish is cooked through and flakes easily.
- 6
Serve hot straight from the dish.
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