Name: Barramundi fish cakes with spanakorizo orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp extra-virgin olive oil; 2 tsp lemon juice, plus extra lemon wedges to serve; 1 small fennel, thinly sliced on a mandolin; 50 gm Greek feta, to serve; Fish cakes; 400 gm skinless barramundi fillets; 45 gm (½ cup) fresh white breadcrumbs; 1 tbsp finely chopped oregano, plus extra sprigs to serve; 1 tbsp finely chopped parsley; 1 egg, lightly beaten; Spanakorizo orzo; 200 gm medium grain orzo; 60 ml (¼ cup) extra-virgin olive oil; 1 golden shallot, finely chopped; 2 garlic cloves, crushed; ¼ cup fresh oregano leaves; 1 tsp tomato paste; ½ bunch cavolo nero (100gm), leaves coarsely chopped; ½ cup (loosely packed) parsley, finely chopped; ¼ cup (loosely packed) dill, finely chopped; Finely grated zest and juice of 1 lemon

Barramundi fish cakes with spanakorizo orzo

A little Greek flavour for spring.

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Serves 2

Prep

15M

Cook

20M

Total

35M

Here, orzo is paired with feta, herbs and cavolo nero for a bright, comforting companion to speedy fish cakes. Chopped barramundi is mixed with fresh breadcrumbs, oregano and parsley, then shaped into patties and pan-fried until golden. Lemon-dressed fennel adds a crisp, aniseed lift, while the orzo takes its cues from spanakorizo, the Greek spinach-and-rice dish, with garlic, dill, parsley and lemon.

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Ingredients

2 tbsp extra-virgin olive oil

2 tsp lemon juice, plus extra lemon wedges to serve

1 small fennel, thinly sliced on a mandolin

50 gm Greek feta, to serve

Fish cakes

400 gm skinless barramundi fillets

45 gm (½ cup) fresh white breadcrumbs

1 tbsp finely chopped oregano, plus extra sprigs to serve

1 tbsp finely chopped parsley

1 egg, lightly beaten

Spanakorizo orzo

200 gm medium grain orzo

60 ml (¼ cup) extra-virgin olive oil

1 golden shallot, finely chopped

2 garlic cloves, crushed

¼ cup fresh oregano leaves

1 tsp tomato paste

½ bunch cavolo nero (100gm), leaves coarsely chopped

½ cup (loosely packed) parsley, finely chopped

¼ cup (loosely packed) dill, finely chopped

Finely grated zest and juice of 1 lemon

Method

Preheat oven to 80°C fan-forced. For fish cakes, coarsely chop fish into about 1cm pieces. Place in a bowl with remaining ingredients, season, and
using your hands, mix well until just combined. Form into 4cm balls and flatten into patties.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add fish cakes and cook until golden and cooked through (2 minutes each side). Transfer to a baking tray lined with baking paper and place in oven to keep warm. Reserve frying pan.

For spanakorizo orzo, cook orzo in saucepan of salted boiling water until al dente (8-10 minutes). Drain. Meanwhile, heat olive oil in reserved pan over medium-high heat. Add shallot and garlic; sauté until softened (2 minutes). Add oregano and tomato paste; stir until fragrant (1 minute). Add cavolo nero and sauté until softened (4-5 minutes). Add orzo and remaining ingredients, toss to coat and season. Remove from heat.

Whisk remaining 1 tbsp olive oil and lemon juice in bowl, season, add fennel and dress.

Divide fish cakes with spanakorizo orzo among bowls, crumble over feta and serve topped with dressed fennel and extra oregano.