Cook your sea bass fillets according to the packet instructions.
- Drop the orzo into a pan of boiling water and cook (again, check the pack for timings). In a separate pan, add the peas, yogurt, olive oil and garlic. Heat gently, mixing from time to time – but don’t boil.
- Once the orzo is ready, stir it through the yogurt sauce. Then add the parmesan, mint, lemon zest and juice, and the black pepper.
- Add the rocket to your plates first, place the orzo on top and then finish with the bass fillets.
If you’re feeling indulgent, try swapping out the parmesan for a ball of buffalo mozzarella. Just tear it up and stir it into the yogurt sauce. Yum.