Paprika Coated Ling with Warm Orzo Salad November 4, 2024
This flavour-packed dish is the perfect mid-week meal. With a mild taste and large firm flake, ling fillets are a great choice for pan-frying, coated in vibrant paprika and served on a bed of warm orzo salad, you’ll be surprised how tasty this dish is. Check out the original here. Serves 4 people.
Ingredients
- 1 ¼ cups orzo
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 3 anchovy fillets
- 1 tablespoon capers
- 2 tablespoons salsa verde
- 1 cup frozen peas, thawed
- 2 cups spinach leaves, chopped
- salt and pepper
- 1 tablespoon paprika
- 1 tablespoon flour
- 1 tablespoon butter
- 720g Ling Fillets
TO SERVE
- 4 teaspoons salsa verde
Method
- Bring a large pot of salted water to the boil then add the orzo and cook for 12 minutes. Drain and rinse well then set aside.
- Whilst the orzo is cooking, heat the olive oil in a large pan and sauté the onion, anchovy fillets and capers for 4-5 minutes until the onion starts to caramelise.
- To the pan add in the cooked orzo, peas, spinach and salsa verde and mix all together. Season with salt and pepper and keep warm.
- While heating a large non-stick pan, combine the paprika, flour, salt and pepper together on a large plate. Place each fillet in the mixture and coat each side evenly.
- Melt the butter in the pan and cook the fillets for 2-3 minutes each side until golden and cooked through.
- Divide the warm orzo between plates and top with the fish fillets. Drizzle around each plate with 1 teaspoon of salsa verde.
CHEF’S TIP
We’ve used ling in this recipe but any firm white fish like snapper, tarakihi or gemfish can be used.