Ingredients

  • 400 g white fish fillet, such as grouper, sea bream, or any firm white fish, cut into chunks
  • 12 shrimp, peeled and cleaned
  • ¼ cup olive oil
  • 1 carrot, finely diced
  • 1 leek, finely diced
  • 1 celery stalk, finely diced
  • 1 onion, finely diced
  • 3 spring onions, finely chopped
  • 2½ cups gluten-free orzo
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 1 liter fish or vegetable stock (or water)
  • Salt & freshly ground black pepper, to taste
  • Fresh lemon juice, to finish

Instructions

  1. Prepare the Vegetables
    Finely dice the onion, carrot, leek, and celery into small cubes.

  2. Sauté
    Heat half of the olive oil in a wide skillet over medium heat. Add the chopped vegetables and sauté for about 3 minutes, until just softened.

  3. Assemble the Bake
    Transfer the sautéed vegetables to a small baking dish. Add the gluten-free orzo and pour in the hot stock (or water). Nestle the chunks of fish into the mixture, pressing them gently so they’re slightly submerged.

  4. Season
    Add salt and pepper to taste, and drizzle with the remaining olive oil. Sprinkle with the chopped spring onions.

  5. Bake
    Preheat the oven to 200°C (390°F). Place the dish on the lower rack and bake for 15 minutes.

  6. Add the Shrimp
    Remove the dish from the oven, place the shrimp evenly over the orzo, and sprinkle with the chopped dill and parsley. Return to the oven and bake for another 5–6 minutes, until the shrimp are cooked through.

  7. Finish with Lemon
    Once out of the oven, squeeze fresh lemon juice over the dish. Let it rest for 5 minutes to absorb the flavors and thicken slightly.

Serve warm while still juicy, accompanied by a crisp green salad and a glass of chilled white wine. This dish makes an elegant centerpiece for a light dinner or a weekend lunch by the sea.

Enjoy!

Source: Argiro Barbarigou