Lemon Garlic Roasted Fish Recipe
warm orzo salad, butternut squash, fennel & poblano peppers, poblano cream, blistered tomatoes, squid ink vinaigrette, chili oil
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Ingredients
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HUNGRY FOR LUNCH
Method
HUNGRY FOR LUNCH
- 1
Roast vegetables
Preheat oven to 425°F (220°C). Peel and cube the butternut squash; toss with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast 15-20 minutes until starting to soften and brown. On a separate sheet, toss sliced fennel and poblano peppers with 1 tablespoon olive oil, salt, and pepper; roast 20-25 minutes until tender and charred in spots.
- 2
Blister tomatoes
In a hot skillet with a light coating of olive oil, quickly blister the cherry tomatoes, 2-3 minutes per side until skins split and they release their juices. Set aside.
- 3
Cook orzo
Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 6-8 minutes. Drain and reserve.
- 4
Prepare fish
Pat fish fillets dry. In a small bowl, combine lemon zest, lemon juice, minced garlic, 2 tablespoons olive oil, salt and pepper. Brush this mixture over both sides of each fish fillet and let marinate 10 minutes.
- 5
Roast fish
Roast the fish on a parchment-lined tray in a 400°F (200°C) oven for 8-12 minutes, until the flesh is opaque and flakes easily.
- 6
Assemble warm orzo salad
In a large bowl, toss the cooked orzo with roasted butternut squash, fennel, poblanos, and blistered tomatoes. Drizzle with remaining olive oil and lemon juice to taste. Season with salt and pepper.
- 7
