Paprika Coated Ling on Warm Orzo Salad  with caramelised onions

Paprika Coated Ling with Warm Orzo Salad

This flavour-packed dish is the perfect mid-week meal. With a mild taste and large firm flake, ling fillets are a great choice for pan-frying, coated in vibrant paprika and served on a bed of warm orzo salad, you’ll be surprised how tasty this dish is.
25 mins
4 people


  • 1 ¼ cups orzo

  • 1 tablespoon olive oil

  • 1 red onion, finely sliced

  • 3 anchovy fillets

  • 1 tablespoon capers

  • 2 tablespoons salsa verde

  • 1 cup frozen peas, thawed

  • 2 cups spinach leaves, chopped

  • salt and pepper

  • 1 tablespoon paprika

  • 1 tablespoon flour

  • 1 tablespoon butter

  • 720g Ling Fillets


  • 4 teaspoons salsa verde


  1. Bring a large pot of salted water to the boil then add the orzo and cook for 12 minutes. Drain and rinse well then set aside.

  2. Whilst the orzo is cooking, heat the olive oil in a large pan and sauté the onion, anchovy fillets and capers for 4-5 minutes until the onion starts to caramelise.

  3. To the pan add in the cooked orzo, peas, spinach and salsa verde and mix all together. Season with salt and pepper and keep warm.

  4. While heating a large non-stick pan, combine the paprika, flour, salt and pepper together on a large plate. Place each fillet in the mixture and coat each side evenly.

  5. Melt the butter in the pan and cook the fillets for 2-3 minutes each side until golden and cooked through.


Divide the warm orzo between plates and top with the fish fillets. Drizzle around each plate with 1 teaspoon of salsa verde.


We’ve used ling in this recipe but any firm white fish like snapper, tarakihi or gemfish can be used.

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