Hake With Creamy Mushroom and Leek Orzotto

    5m prep time
    20m total time
    Easy level
    12 ingredients

Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper – a great option for busy work days.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 220C/200C fan/gas 7.or preheat the air-fryer to 180°C.

Step 2

Place the hake fillets on a baking tray or in a lined air-fryer basket. Top with the lemon slices and half of the thyme leaves. Season with salt and pepper, drizzle with olive oil and bake for 10 mins in the oven or 8 mins in the air-fryer.

Step 3

Heat a little more oil in a pan along with a knob of butter. Fry the leeks, mushrooms and the remaining thyme leaves for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 12-15 minutes over a high heat, stirring continuously until tender. Stir through the crème fraîche, parmesan cheese and the lemon zest. Season with salt and pepper.

Step 4

Serve the orzotto with the cooked hake on top, along with the roasted lemon slices and a little more grated Parmesan cheese, if you like.
  • Ingredients
  • Based on 4 servings
  • 40g Parmesan Cheese, plus more to serve 1 x Sainsbury's Grana Padano Cheese 200g
  • Malson Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 20g Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 1 Lemon, zested and sliced 1 x Sainsbury's Lemons
  • 4 Hake Fillets, cod or haddock 2 x Sainsbury's Hake Fillets 250g
  • 10g Thyme 1 x Sainsbury's Bunched Thyme 20g
  • 400g Mushrooms, sliced 1 x Sainsbury's Closed Cup Mushrooms Vitamin D 400g
  • 350g Orzo 1 x Sainsbury's Orzo Pasta, Taste the Difference 500g
  • 2 Leeks, sliced 1 x Sainsbury's Leeks 500g
  • 2tbsp Crème Fraîche 1 x Sainsbury's British Lighter Crème Fraîche 300ml
  • 2tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 600ml Hot Chicken Stock, or veggie 1 x Sainsbury's Stock Cubes, Chicken 10x10g
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