Pollock with Chorizo and Orzo
Pollock with Chorizo and Orzo



  • 200g orzo
  • 250g pollock fillet, skin and bones removed
  • 5 tbsp olive oil
  • 200g chopped chorizo
  • ½ tsp smoked paprika
  • 90g roasted red peppers from a jar, sliced into strips
  • 3 tbsp chopped parsley
  • ½ lemon
  • Preheat the oven to 200C, and cook the orzo in boiling salted water until tender. Drain and set aside. Meanwhile, season the fish with salt and pepper, then fry in a splash of olive oil for 2 mins on both sides or until golden all over. Transfer the pan to the oven and cook for 4 mins more, or until cooked through. Remove the fish from the oven and flake the flesh onto a plate.
  • Put the pan back on the heat and fry the chorizo in another splash of olive oil for 3 mins, then remove to a plate and add the cooked orzo and paprika to the pan to coat in the chorizo oils. Return the chorizo to the orzo, stir in the sliced peppers and flaked pollock, then mix to combine and season well. Stir in the parsley and some lemon juice, then spoon onto plates to serve.
30 mins
4 serving

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