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!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
½ piece
Onion
1 piece
Garlic
½ piece
Fennel
½ piece
Courgette
¼ piece
Lemon
25 g
Bacon lardons
75 g
Orzo
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
1 piece
Skin-on hake fillet
(Contains: Vis)
⅓ sachet(s)
Dried thyme
200 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Prepare the stock. Chop the onion and crush or mince the garlic. Quarter the fennel and discard the core, then cut it into thin strips. Cut 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 with the hake in step 4.
Heat a clean frying pan over medium-high heat and 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, fennel and courgette for 3 - 4 minutes.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
Stir in the orzo and fry for 1 minute, then pour in the stock and cover with the lid. Boil for 7 minutes over low heat, covered, stirring regularly. Add the bacon lardons and cook for another 5 minutes, then season to taste with salt and pepper. Meanwhile, pat the fish dry with kitchen paper and season with the thyme, as well as salt and pepper.
Did you know... fish is rich in iodine, which is important for the thyroid, metabolism and children's growth. If you don't eat very much bread or if you eat unsalted bread, then be sure to eat fish and dairy on a regular basis.
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. Reduce the heat and fry for 1 - 2 minutes on the other side. Serve the orzotto on plates and drizzle with extra virgin olive oil as preferred. Squeeze a lemon slice directly over each portion, then top with the fish. Garnish with the rest of the lemon slices.