Ingredients
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Fillets
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400g Turbot Fillet
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2 sprigs of Rosemary
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Zest and juice of 1 Lime
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1 tbsp Olive Oil
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1/2 tsp Salt
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A pinch of freshly ground black pepper
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Orzotto
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1 tbsp Olive Oil
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1 medium-sized Onion, finely chopped
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1/2 Red Bell Pepper, finely chopped
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1/2 Yellow Bell Pepper, finely chopped
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1 tbsp Parsley
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200g Orzo pasta
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3 cups of Vegetable Broth
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1/2 tsp Salt
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A pinch of freshly ground black pepper
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1 tbsp Unsalted Butter
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3 tbsp grated Parmesan
Instructions
Visit a Blue Island Fish Market for your fresh Turbot Fillets.
Marinate the fillets with the zest and juice of lime, rosemary, and olive oil, and season with salt and pepper.
Heat a non-stick pan over medium heat until hot and sear the fillets for two minutes on each side.
Heat the olive oil in a saucepan and sauté the onion over medium heat until translucent. Add the red and yellow bell peppers. Next, add the orzo pasta and sauté for two minutes. Then, add the vegetable broth, salt, and pepper.
Let boil and stir for two minutes, then remove from heat and cover. Let it sit for 20 minutes.
Finally, stir in the butter, parmesan, and parsley.
Serve the orzotto with the fillets.
