The secret to cooking fish without frustration or flipping anxiety is patience.
If the fish doesn’t want to release from the pan, wait another minute and have another go.
Flip, and repeat this test of patience all over again.
Photo: Antonis Achilleos
Ingredients
46-to-7-oz.
fresh juice (from 2 lemons)
Directions
Coat fillets with coriander and 12 teaspoon salt.
Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.
Heat 2 tablespoons oil in a medium saucepan over medium-high.
Add white and light green scallions; cook until slightly softened, 1 to 2 minutes.
Add orzo; stir until lightly toasted, 1 to 2 minutes.
Stir in broth and remaining 12 teaspoon salt.
Bring to a low boil.
Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high.
Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes.
Flip and cook until cooked through, 3 to 4 minutes.
Stir cheese, peas, cream, and lemon zest and juice into orzo.
Cook, stirring often, until peas are warmed through, about 2 minutes.
Serve with fish, topped with oil and dark green scallions.
2,000 calories a day is used for general nutrition advice.
