I have been playing around with healthier alternative to our family favorite recipes. In addition, I am also on a mission to not waste any food in our refrigerator by being creative with our family dinners. This was an instant favorite. High protein, veggies, and pasta alternative!
I am not a chef, I measure a lot with my heart, but here is this killer recipe!
Ingredients:
Sea Bass (as many filets as needed for the amount of people you’re feeding, I used Kirkland brand)
20-25 Asparagus spears (cut to 1 1/2 - 2 inches)
1 Cup Chickpea orzo ( I used Barilla) *High Protein
1 Lemon + lemon zest
1/3 Cup Heavy Cream
1 Cup Chicken or Veggie broth
2/3 Cup water
1/4-1/3 Cup of shredded Parmesan
2 tbs Capers (drained)
1 Shallot - chopped
Bunch of Parsley - chopped
5 Garlic cloves - minced
1 tbs butter or ghee
2 tbs olive oil
Directions:
Set oven to 400 for sea bass… but first, Orzo!
Orzo: Start your orzo first. Add butter and EVOO into wide shallow sauce pan. After butter melts add chopped shallot and minced garlic until tender, add dry mix of orzo- 1 cup. Stir around until orzo browns just a bit for a “nutty” flavor. Then add 2/3 water, 1/3 heavy cream, 1 cup broth, and salt and pepper, then reduce heat (like rice). Every once in awhile check the orzo and stir. If you need a touch more liquid towards the end, feel free to add more broth! After about 20 minutes or until orzo is tender turn off heat and mix in blanched asparagus spears, parmesan cheese, lemon zest, juice of 1 lemon, 2 tbs capers, and parsley. Save a touch of parsley to add to finished meal for effect.
Asparagus:
Chop into 1 1/2-2 inch pieces. In a pot of boiling and salted water, add spears and cook for about 5-6 minute or until spears are bright green. Then blanch asparagus by straining them from boiling water and adding them to a bowl of cold ice water. After a few minutes, take them out of the water and set aside. You will add asparagus into orzo mixture soon.
Sea Bass:
Pat dry your sea bass, drizzle of EVOO, and a sprinkle of salt, pepper, and garlic. (I used Kinders)
Bake at 400 for 15 minutes or until flakey.
In a shallow bowl add orzo mix, sea bass, and top with a little parsley.
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