• Carole J Martin

Maison Pebe Pan Fried Cod Loin, Clams, Samphire and Orzo


Ingredients


200g Orzo Pasta

4 Cod Loins approx 150g each Skin on and seasoned with Salt and Pepper

100g Samphire

400g Clams

250ml Good Quality Fish or Vegetable stock heated in advance

2 Tablespoons Olive Oil

Small handful of finely chopped Parsley

Salt and Pepper

Half a lemon

Large knob of butter


Method


Heat the oven to 180 degrees and turn off once warmed


Place a large pan of salted water on to boil, reduce the heat and add the orzo, cover and cook for approximately 8-10 minutes until the orzo is al dente.


While the Orzo is cooking add the olive oil to a large heavy based pan on a high heat, reduce the temperature to a medium heat and add the cod loin skin side down for 2-3 minutes do not move around the pan as you want the skin to crisp.


Gently turn the cod and add the butter to the pan and cook for a further 2-3 minutes or until the fish is no longer opaque .


While the cod is cooking, drain the orzo.


Remove the cod from the pan and place in the warm oven, pour the stock in the pan, add the clams and cover for 2 minutes, add the samphire and squeeze in the lemon and add the parsley.


Now plate up (this dish looks great in a wide deep bowl or a pasta bowl) – divide the orzo between the bowls place a cod loin on top of the orzo. Divide the clams and the samphire. Finally, drizzle some of the remaining broth over the pasta (take care not to get any of the broth on the fish skin as this will make it soggy).


Et Voila


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Tel: +44  (0) 7813 128860

Maison Pebe, No3, Montfort , 64190

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