Tuck’s Fish Butchery 101 with Cheesy Orzo
Chef Tucker
Rated 5.0 stars by 1 users
Category
Chef
Cuisine
Mediterranean
Author:
Chef Tucker
Servings
2-3
Prep Time
45 minutes
Cook Time
20 minutes
Hey everyone, Chef Tucker here! Elevate your culinary skills with my Fish Butchery 101, featuring expertly prepared branzino paired with cheesy orzo. We’ll start by butchering the fish to perfection, ensuring a clean and precise cut. Meanwhile, orzo will be cooked to creamy perfection with Parmesan and a hint of lemon. Finish the dish by basting the fish in butter and combining the orzo with fresh herbs and juicy cherry tomatoes. Serve this stunning meal for a gourmet experience right at home. Enjoy! 🐟🧀🍋
Ingredients
-
¼ bunch basil
- ¼ bunch parsley
- 1 ounce Parmesan cheese
- 1 cup cherry tomatoes
- 2 ounces pitted olives
- 1 each whole branzino
- 3 cups chicken stock
- 1 ½ cup orzo
-
¼ cup olive oil
-
S&P Seasoning, to taste
- 4 tablespoons unsalted butter
- 1 each lemon
- Cutting board
- Chef’s knife
- Filet knife
- Cast iron or large saute pan
- Fish spatula
- Medium pot
- Wooden spoon
- Microplane or cheese grater
- Strainer
- Large metal spoon
- Kitchen towel, dampened
MISE EN PLACE 🔪
Directions
PREP 🥒
Chiffonade the basil and chop the parsley.
- Grate the Parmesan cheese.
- Slice the cherry tomatoes in quarters.
- Slice the olives in half.
- Remove the fish from the packaging and pat it dry with paper towels. Really ensure that the fish is as dry as possible so it doesn’t slide around on your cutting board. Have a damp kitchen towel on hand.
- Butcher the fish.
HOW TO COOK 🍳
In a medium pot, mix together 2½ cups of the chicken stock with the orzo. Bring to a boil over medium heat, then, once boiling, turn down to a simmer and cook for about 12 minutes.
Heat up the large saute pan over high heat. Once nearly smoking, add the olive oil.
Season the filets with S&P Seasoning and gently place into the hot oil, skin side down.
- Turn the heat down to medium and cook until golden brown and delicious.
- Add 2 tablespoons of butter to the pan and baste the back side of the fish until nearly cooked through.
- Flip the fish and lightly kiss on the other side. Remove from the pan and set aside.
- Time to finish the orzo! Add the remaining half cup of chicken stock to the orzo and heat over medium heat. Add in 2 tablespoons of butter and emulsify. Add in the grated cheese. Add the lemon zest.
- Add a splash of lemon juice over the fish filets and add the remaining lemon juice to the orzo.
Season the orzo to taste with S&P Seasoning. Mix in the tomatoes, olives, and herbs. Voila!
- Plate the orzo with the filet, crispy skin side up of course! Dig in, Chef!