Mediterranean Baked Fish with Orzo Rice

Ingredients

Fish

• White fish (2 portions)
• 1 small Lemon, juice
• Cherry Tomatoes, halved
• a handful of Kalamata Olives, pitted
• a handful of Green Olives, pitted
• 2-3 Garlic Cloves, crushed
• 1 Small Red Onion, sliced
• ½ tbsp Thyme
• ½ tbsp Oregano
• Olive oil

Orzo Rice

• 1 cup rice
• ¼ cup orzo
• 1 small onion, diced
• 2-3 Garlic Cloves, crushed or sliced
• 1 small Lemon, juice
• ~190ml Vegetable broth
• Optional additions: fresh parsley, dill, lemon zest

Directions

1. Preheat oven to 200C
2. For the rice;
   • Heat about 3 tbsp of olive oil in a large saucepan.
   • Add the garlic and onion and cook for 3- 4 minutes until translucent.
   • Stir in the orzo and rice so it is coated in oil. Toast for a couple mins.
   • Rice cooker; Move the rice mixture into the rice cooker and add the lemon juice and veg stock. Start the rice cooker.
   • If not using a rice cooker, add the lemon juice and veg stock directly to the pan, bring to a boil then reduce to a simmer and cook for ~10 mins. After this, take it off the heat and leave for 5-10 mins until rice is cooked.
   • Once cooked, you can stir in some fresh parsley, dill, and/or lemon zest.
3. Meanwhile, pat the fish dry and season with salt and pepper on both sides.
4. Brush a baking dish with a little olive oil and put the fish into it.
5. Pour the lemon juice over the fish.
6. In a mixing bowl, combine the tomatoes, olives, onions, garlic, and herbs, season with salt and pepper.
7. Add a generous drizzle (2-3 tbsp) of olive oil and toss to combine.
8. Pour the mixture over the fish.
9. Bake for 15-20 mins (until the fish is cooked).
10. Serve with the orzo rice.