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Baked cod with orzo & spicy sausage in a large casserole dish

Baked cod with orzo & spicy sausage

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make a Friday night one-pot with red pepper, orzo, spicy nduja sausage and succulent pieces of cod. It’s comforting, rich and a breeze to make

Nutrition: Per serving
HighlightNutrientUnit
kcal715
fat23g
saturates9g
carbs74g
sugars6g
high infibre6g
protein49g
salt2g
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Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp hot smoked paprika
  • 1 tsp dried oregano
  • 350g orzo
  • 4 tbsp tomato purée
  • 800ml hot chicken or veg stock
  • 1 rosemary sprig
  • 2 large charred red peppers, from a jar, sliced
  • 30g black olives, drained and halved
  • 40g nduja sausage, crumbled, or spicy chorizo, finely chopped
  • 2 tbsp double cream or mascarpone
  • 4 cod loin fillets
  • ½ small bunch of parsley, finely chopped
  • salad, to serve (optional)

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.

  • STEP 2

    Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over
    the parsley and serve with salad, if you like.

RECIPE TIPS

VEGGIE VERSION
For a thrifty, vegetarian midweek version of this dish simply ditch the nduja and fish, and top with mozzarella before baking.

Recipe from Good Food magazine, October 2021

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A star rating of 4.3 out of 5.3 ratings
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