Lemon & Courgette Sea Bass Orzo

Ingredients

• 4 sea bass fillets
• 320 g orzo pasta
• 2 courgettes
• 2 lemon
• 3 clove garlic cloves
• 800 ml fish stock
• 20 g fresh dill
• 4 tbsp olive oil
• 1 tsp dried oregano

Method

1. 1

   Grate the courgettes coarsely and squeeze out excess moisture in a clean tea towel. Zest and juice the lemons.

2. 2

   Heat 2 tablespoons of olive oil in a wide saucepan over a medium heat. Fry the garlic and oregano for 1 minute, then add the courgettes and cook for 3 minutes.

3. 3

   Add the orzo and stir to coat. Pour in the fish stock and lemon juice, bring to a simmer and cook for 10–12 minutes, stirring regularly, until the orzo is tender and the stock mostly absorbed.

4. 4

   Meanwhile, score the sea bass skin. Season and pan-fry, skin-side down, in the remaining olive oil for 3–4 minutes, then flip and cook for 1 minute more.

5. 5

   Stir the lemon zest and dill through the orzo and adjust seasoning.

6. 6

   Serve the orzo topped with a sea bass fillet and a wedge of lemon.