Lemony Summer Orzo with crispy Seabass

For Inglis Hall, food and kitchen design are inseparable—two halves of the same whole. A kitchen isn’t just a room; it’s an invitation, a space for creating and sharing, where life happens beautifully and thoughtfully.

For Toby Hall, this connection stretches back to childhood. Raised with a deeply French sensibility, meals were not just sustenance but ritual, celebration, and artistry.

Sometimes, if we are good, we even get to cook in a client’s newly completed Inglis Hall kitchen.

Ingredients
• 200g orzo
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 courgette, diced
• 2 tsp fresh or dried oregano
• 1 tbsp garlic puree
• Fresh basil
• 1 red onion, very finely chopped
• 8 sun-dried tomatoes, drained and diced
• 80g feta
• 2 tbsp diced kalamata olives
• 150g cherry tomatoes, cut in half

Dressing
•1 tbsp extra virgin olive oil
• Juice 1 lemon
• 1 tsp Dijon mustard
• 2 tsp honey

Salt and pepper

Sea bass fillets – 2 per person

Method
1. Preheat your oven to 200c fan. Dice your courgette and peppers in similar-sized pieces, and toss in a little olive oil, salt, pepper, oregano and garlic puree. Tip in a single layer in a baking tray and roast for 20-25 minutes until golden. Remove from the oven and toss through a handful of chopped basil

2. Cook the orzo to packet instructions in boiling salted water, rinse under cold water to remove the starch to stop it sticking and sit to one side.

3. Make the dressing by whisking the juice of one lemon with 1 tbsp Extra virgin olive oil 2 tsp honey, 1 tsp Dijon mustard, salt and pepper.

4. Mix the cooked orzo with roasted vegetables, crumbled feta, diced red onion, sundried tomatoes, olives and fresh tomatoes. Add 1/2 the dressing and mix through.

5. Dry and season the sea bass with salt. Cook the sea bass skin side down in a hot oiled pan for 3 minutes, flip then turn off the heat. Remove after 30 seconds and start to assemble.

6. Portion the orzo with a crisp sea bass fillet, add an extra drizzle of vinaigrette and dive in.