Pan-Seared Tilapia with Orzo, Shiitake & Spring Vegetables

1. Bring the stock to a simmer in a small saucepan and keep warm on a low heat.

2. Heat 1 tbsp olive oil in a medium saucepan or deep frying pan over medium heat. Add the onion and carrots and cook for 5 minutes until softened.

3. Add the garlic and shiitake mushrooms and cook for a further 3 minutes until the mushrooms are golden and tender.

4. Stir in the orzo and dried herbs, coating everything in the oil for about 1 minute.

5. Pour in the warm stock a ladle at a time, stirring frequently and letting each addition absorb before adding the next — similar to risotto. This should take about 10-12 minutes until the orzo is just cooked and the mixture is creamy and loose.

6. Stir in the peas and butter, season well with salt and pepper, then remove from heat and put a lid on to keep warm.

7. Meanwhile, pat the tilapia fillets dry with kitchen paper and season both sides with salt, pepper, and a pinch of dried herbs.

8. Heat the remaining 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Add the tilapia and cook for 3-4 minutes per side until golden and the flesh flakes easily.

9. Squeeze lemon juice over the cooked fish and rest for 1 minute.

10. Spoon the orzo into bowls, place a tilapia fillet on top, and finish with an extra squeeze of lemon if desired.