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Baked cod with orzo & spicy sausage

Baked cod with orzo & spicy sausage in a large casserole dish

Baked cod with orzo & spicy sausage

Name: Baked cod with orzo & spicy sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 1 garlic clove crushed; ½ tsp hot smoked paprika; 1 tsp dried oregano; 350g orzo; 4 tbsp tomato purée; 800ml hot chicken or veg stock; 1 rosemary sprig; 2 large charred red peppers from a jar, sliced; 30g black olives drained and halved; 40g nduja sausage crumbled, or spicy chorizo, finely chopped; 2 tbsp double cream or mascarpone; 4 cod loin fillets; ½ small bunch of parsley finely chopped; salad to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.8 out of 5.36 ratingsRate

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Make a Friday night one-pot with red pepper, orzo, spicy nduja sausage and succulent pieces of cod. It’s comforting, rich and a breeze to make

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

finely chopped
1 garlic clove

crushed
½ tsp hot smoked paprika
1 tsp dried oregano
350g orzo
4 tbsp tomato purée
800ml hot chicken or veg stock
1 rosemary sprig
2 large charred red peppers

from a jar, sliced
30g black olives

drained and halved
40g nduja sausage

crumbled, or spicy chorizo, finely chopped
2 tbsp double cream

or mascarpone
4 cod loin fillets
½ small bunch of parsley

finely chopped
salad

to serve (optional)

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Nutrition: Per serving

kcal715
fat23g
saturates9g
carbs74g
sugars6g
fibre6g

high
protein49g
salt2g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.
step 2

Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over
the parsley and serve with salad, if you like.

RECIPE TIPS

VEGGIE VERSION

For a thrifty, vegetarian midweek version of this dish simply ditch the nduja and fish, and top with mozzarella before baking.

Recipe from Good Food magazine, October 2021

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A star rating of 4.8 out of 5.36 ratings

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