Swordfish Giouvetsi with Orzo and Cherry Tomatoes
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Ingredients
- 600 g swordfish steaks, cut into chunks
- 1 onion
- 3 garlic cloves
- 400 g cherry tomatoes
- 250 g orzo
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 lemon
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 39 g
- Carbohydrate
- 51.9 g
- of which sugars
- 7 g
- Fat
- 21.5 g
- of which saturates
- 4.3 g
- Fibre
- 5.1 g
- Salt
- 0.33 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. Halve the cherry tomatoes.
- 2
Warm the olive oil in a flameproof dish and soften the onion for 6 minutes, then stir in the garlic and dried oregano for 1 minute.
- 3
Add the cherry tomatoes, orzo and 600ml water. Season well and stir to combine.
- 4
Cover and bake for 18 minutes until the orzo is almost tender.
- 5
Stir in the swordfish chunks, cover and bake for a further 10 minutes until the fish is cooked through and flakes easily.
- 6
Squeeze over the lemon juice and serve hot.
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