How To Make Red Mullet with Saffron Baked Orzo & Broad Beans
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Serves:
Ingredients
- 4 red mullet fillets
- 200g orzo pasta
- 1 pinch saffron threads
- 200g broad beans, shelled
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 500ml vegetable broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 180°C (350°F).
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Cook the orzo in a large pot of salted boiling water until al dente. Drain and set aside.
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In a small bowl, soak the saffron threads in 2 tbsp of warm water for 5 minutes.
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In a large ovenproof pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the soaked saffron threads with the water to the pan, along with the orzo and broad beans. Stir well to combine.
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Pour in the vegetable broth and season with salt and pepper. Bring to a simmer and cook for 5 minutes.
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Place the red mullet fillets on top of the orzo mixture in the pan. Season them with salt and pepper.
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Transfer the pan to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
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Remove from the oven and garnish with fresh parsley.
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Serve the red mullet with the saffron baked orzo and broad beans.
Nutrition
- Calories : 385kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 55mg
- Sodium : 520mg
- Total Carbohydrates : 48g
- Dietary Fiber : 7g
- Sugar : 4g
- Protein : 27g
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