Tilipia with Bacon Orzotto
with courgette, fennel & lemonCalories
:
643 kcalProtein
:
41.2g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Extra Veggies
Family
High Protein
Allergens:
- Tarwe
- Gluten
- Vis
- Mosterd
- Soja
- May contain traces of allergens
Did you know that the ancient Greeks and Romans saw fennel as a symbol of victory and success? They not only appreciated the flavour, but also believed that fennel brought strength and wisdom!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
½ piece
Fennel
½ piece
Courgette
¼ piece
Lemon
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
⅓ sachet(s)
Dried thyme
½ sachet(s)
Hello Buon Appetito
25 g
Bacon lardons
1 piece
Skin-on tilapia
(Contains: Vis)
Not included in your delivery
200 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2688 kJ
Calories643 kcal
Fat21.6 g
Saturated Fat5.4 g
Carbohydrate66.6 g
Sugar12 g
Dietary Fiber8.3 g
Protein41.2 g
Salt1.9 g
Potassium754.9 mg
Calcium121.5 mg
Iron2.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Prepare the stock.
- Chop the onion and crush or mince the garlic.
- Quarter the fennel and remove the tough core, then cut it into thin strips.
- Slice the courgette into thin crescents (see Tip). Slice the lemon.
Tip: if you have time, you can also shave the courgette into ribbons and fry it with the fish in step 3.
2
- Heat a clean frying pan over medium-high heat. Fry the bacon lardons for 3 - 5 minutes until done, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion with the garlic, the fennel and the courgette for 3 - 4 minutes.
- Stir in the orzo and the Hello Buon Appetito, then fry for 1 more minute.
3
- Pour in the stock and boil for 12 minutes over low heat, covered, stirring regularly.
- Stir in the bacon lardons, then season to taste with salt and pepper.
- Pat the fish dry with kitchen paper and scatter over the thyme, then season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fish for 2 - 3 minutes on its skin.
4
- Reduce the heat, then flip the fish and fry for 1 - 2 more minutes.
- Serve the orzotto on plates and drizzle with extra virgin olive oil as preferred. Squeeze a lemon slice directly over each portion.
- Top with the fish and garnish with the rest of the lemon slices.
