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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Dijon-Thyme and Lemon Fish Packets with Broccoli and Bean Salad:
  • Shallots - 1/2 bulb
  • Thyme - 1 tsp , leaves of
  • Broccoli - 1 1/2 lbs , chopped
  • Portobello mushrooms - 2 , diced
  • Roma tomatoes - 2 , diced
  • White beans (14 oz / 397 g can) - 1 can , rinsed and drained ((Sub ~2 cups))
  • Sherry vinegar - 2 Tbsp
  • Olive oil - 4 Tbsp
  • Orzo - 1 cup , dry
  • Cooking oil - 1 Tbsp
  • Vegetable broth - 3 cups
  • Ice cubes - 1/2 cup
  • Lemon - 1/2 , juice of
  • Lemon - 1/2 , wedges

Prep

  1. Shallots / Thyme / Broccoli / Portobellos / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Beans - Rinse and drain.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain.
  2. Heat a Dutch oven over medium-high heat. Add in cooking oil and then shallots and thyme with a pinch of salt. Saute for ~3 minutes, until softened.
  3. Add in broccoli, portobellos, tomatoes, beans, and vegetable broth. Cover and bring to a boil. Immediately remove from heat and add in ice cubes.
  4. Stir in orzo and finish with a squeeze of lemon juice. Season to taste with salt and pepper. Let cool down and season to taste with salt and pepper.

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