120g Can of Mackerel Fillets, Drained
150g Dried Orzo
½ Small Red Chilli, Deseeded and Finely Chopped
2 Tsp of Capers
10 Baby Plum Tomatoes, Halved
1 Clove Garlic, Grated
A Handful of Fresh Parsley
Zest and Juice of a Small Lemon
Grated Parmesan to Serve
Olive or Rapeseed oil
- Cook the orzo for about 8 minutes, or a minute less than the pack instruction. Test to make sure it’s just al dente, then drain, reserving a cup of the cooking water.
- Heat a good glug of oil in a shallow pan and sizzle off the garlic and chilli. This will only take a moment so be careful not to burn the garlic. Over a gentle heat, throw the orzo into the pan, stirring the garlic and chilli through. Add a splash of the reserved cooking water to stop the pasta getting too sticky.
- Mix in the tomatoes and capers then flake over the mackerel fillets, stirring everything gently and letting all the ingredients warm through.
- Remove from the heat, stir through the lemon zest and juice and the parsley. Add a sprinkling of seasoning then divide into two bowls and served with plenty of grated parmesan.
FREQUENTLY ASKED FISH PIE QUESTIONS:
Canned mackerel is not only delicious but packed full of omega 3 fatty acids, protein, and is an inexpensive way to enjoy fish as part of a healthy balanced diet.
If you’re not a straight from the tin kind of fish eater then why not add mackerel to hot buttery toast, stir through soups or stews, add to fishcakes or flake it over a crisp summer salad.
Despites its rice like appearance, orzo is classified as pasta, and is Italian for ‘barely’. Traditionally orzo is used in soups and broths but is also popular as a side dish and is often found added to salads.
Orzo is easy to prepare, just add it to a pan of boiling salted water and cook for 8 to 10 minutes for al dente.