Recipes
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

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(5 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 99p per serving

Nutritional Information

Each 563g serving contains

Energy
1531kj
366kcal
18%
Fat
6.2g
Med
9%
Saturates
1.7g
Med
9%
Sugars
9.0g
Med
10%
Salt
1.18g
Med
20%
2
of your 5-a-day
of your reference intake.
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.