Recipes
Beat the budget's Baked Tomato Orzo with Basa Fillets
A so-simple, flavour-packed traybake of succulent fish fillets with rice-sized pasta, courgette and zingy cherry tomatoes
A so-simple, flavour-packed traybake of succulent fish fillets with rice-sized pasta, courgette and zingy cherry tomatoes
(5 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 99p per serving
Nutritional Information
Each 563g serving contains
Energy
1531kj
366kcal
1531kj
366kcal
18%
Fat
6.2g
6.2g
Med
9%
9%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
9.0g
9.0g
Med
10%
10%
Salt
1.18g
1.18g
Med
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
272kj/65kcal
Typical energy values per 100g:
272kj/65kcal
Ingredients
500g Farm Stores Cherry Tomatoes, halved
1 Grower’s Selection Red Onion, sliced
1 Grower’s Selection Courgette, sliced
Juice ½ Grower’s Selection Lemon, plus 1 lemon, sliced, to serve
250g Asda Orzo
½ x 450g pack Simply Cook from Frozen Basa Fillets, thawed
Flat-leaf parsley, chopped, to serve
1tbsp olive oil
1tbsp tomato purée
1 fish stock cube, made up to 700ml
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the cherry tomatoes, red onion and courgette in a 25cm x 30cm baking dish. Add the olive oil, season with black pepper and toss to coat. Pop in the oven for 25 mins.
3
Remove some of the roasted cherry tomatoes and set aside to use as garnish later. Put the tomato purée and fish stock in a bowl and whisk together. Pour into the tray along with the lemon juice and orzo and stir to combine. Cover with foil and pop back in the oven for 20 mins.
4
Remove from the oven, stir the ingredients then add the basa fillets, making sure they are submerged in the liquid. Put the foil back over the top and return to the oven for 10 mins.
5
To serve, top with the reserved cherry tomatoes, sprinkle over the parsley and season with black pepper.