Nothing brings back the taste of summer better than grilled fish and a light orzo salad.


  • 2 x brill fillets, skinned
  • 1 tbsp rapeseed oil
  • 25g butter

For the Smoked Salmon and Saffron Orzo: 

  • 2 large pinches of saffron treads
  • 350g (12oz) orzo pasta
  • 200ml (8fl oz) cream
  • finely grated rind of 1 lemon
  • sea salt and freshly ground black pepper
  • 1 tbsp chopped fresh basil
  • 1 tbsp snipped fresh chives
  • 225g (8oz) smoked salmon slices, diced


For the Brill:

Preheat a griddle pan. Add a little oil. Season both sides and place on the griddle pan. Add the butter. Cook for 3-4 minutes on each side depending on thickness.

For the Orzo:

  1. Bring a large pan of salted water to the boil with the saffron.
  2. Tip in the orzo pasta, stir once and then cook for 12–15 minutes, until just al dente, or according to the package instructions. Drain the pasta well
  3. Place the cream in a pan with the lemon rind. Bring to the boil, then reduce the heat and simmer for 2 minutes.
  4. Add the cooked orzo and simmer for another 3-4 minutes, stirring occasionally. Season to taste and stir in the herbs and salmon.
  5. Allow to warm through.
  6. To serve, use as required

Cook Ahead:

This can be made up to 2 days in advance, covered with clingfilm and kept in the fridge.