Smoked Haddock and Orzo Bake with Lentils and Fresh Salad

This delightful dish combines the smoky richness of smoked haddock with the creamy texture of orzo and hearty lentils, all baked to perfection. Served alongside a refreshing cucumber and tomato salad, it balances traditional flavors with a creative twist that makes it perfect for a comforting dinner. This recipe is also high in protein and fiber, making it a nutritious choice.

Ingredients:

• 200g smoked haddock, skin removed
• 150g orzo pasta
• 100g green lentils, cooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500ml vegetable stock
• 100g cream cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cucumber, diced
• 2 ripe tomatoes, diced
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft and translucent.
3. Add the orzo and stir for a minute, then pour in the vegetable stock. Bring to a simmer and cook for about 8 minutes until the orzo is al dente.
4. Stir in the cooked lentils and cream cheese until well combined. Season with salt and pepper.
5. Fold in the smoked haddock pieces carefully, ensuring they are evenly distributed.
6. Transfer the mixture to a baking dish and bake in the preheated oven for 20 minutes until the top is golden and the haddock is cooked through.
7. While the dish is baking, prepare the salad by combining diced cucumber and tomatoes in a bowl. Drizzle with lemon juice and season with salt and pepper.
8. Once the bake is ready, remove it from the oven and let it cool slightly. Serve warm, garnished with fresh parsley alongside the cucumber and tomato salad.