Macadamia-crusted black cod fillet with orzo and salsa verde

by Luke Holder
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Ingredients

Fish & Shellfish

Cereals, Grains & Pasta

  • 300g of orzo

Store Cupboard

Dairy

  • 100g of butter, at room temperature

Salad & Fresh Herbs

Fruit & Vegetables

Oils & Vinegars

  • 200ml of olive oil
  • 25ml of red wine vinegar