FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F). Prepare the broth. Bring a small amount of water to a boil in a saucepan for the fennel. Cut the fennel in half, then into quarters and remove the tough core. Slice the fennel into small pieces and cook for 5 minutes in the saucepan. Cut the cherry tomatoes in half. Finely chop the parsley. Slice the red onion. Slice or crush the garlic.
• 2.   Pat dry the cod with a paper towel, then season with salt and pepper. Arrange the cherry tomatoes, cod, fennel, and parsley in a baking dish. Drizzle 2 tablespoons of olive oil per person over everything, then season with salt and pepper. Bake for 15 to 18 minutes.
• 3.   Heat 1/2 tablespoon of olive oil per person in a wok or sauté pan and sauté the onion and garlic over low heat for 2 minutes. Add the orzo and cook for 1 minute, stirring over medium heat. Drizzle with 1 teaspoon of white balsamic vinegar and add the broth. Cook covered for 10 to 12 minutes, until fully absorbed. Stir regularly. Add water if the orzo becomes too dry.
• 4.   Arrange the bacon slices on a baking sheet lined with parchment paper. Bake them during the last 6 to 8 minutes of the cod's cooking time or until the bacon is crispy. Let them drain and cool on a paper towel, then crumble them.
• 5.   Remove the vegetables and herbs from the baking dish and mix them with half of the crumbled bacon into the orzo. Pour 1 tablespoon of cooking fat from the baking dish per person. Mix well. You can add more cooking fat if desired.
• 6.   Serve the orzo on plates. Place the cod on top. Garnish with the remaining bacon.

Nutritional information *