Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to a boil for use in Step 1. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, courgette and cocktail tomatoes well. Rinse your thyme thoroughly and drain on paper towel.

Gino's Tip

Placing leftover vegetables underneath your fish prior to baking is the best way to create a non-stick surface as well as adding flavor to your fish. I usually go for infusions like onions, garlic, ginger, carrots, etc anything that cooks reasonably quickly as well.

Step 1 - Orzo and Roasted Vegetables

Once the water in your large saucepan is boiling, cook your orzo for 8-10 minutes until just about tender. Drain through a colander and reserve for later. Toss your cocktail tomatoes and chunked courgette in a large mixing bowl along with salt, pepper, and a drizzling of olive oil. Pop into the oven for 8-10 minutes until your vegetables are just about tender.

Step 2- Garlic and Herb Baked Basa

Season your basa fillets with salt and pepper. Place onto a lightly greased oven tray, add your butter, crushed garlic, and pulled thyme leaves. Cover with foil and pop into the oven for 8-10 minutes.

Step 3 - Smoky Orzo

Heat a large casserole pan over medium heat, add a drizzling of olive oil as your pan warms add your paprika, turmeric, and then immediately mix through your cooked orzo. Taste and season with salt and pepper, remove your pan from the heat and finish by mixing through your roasted vegetables and sour cream.

To Serve

Divide your smoky orzo amongst your servings and top with your garlic and herb basa.