Pan-fried fish with olive risoni
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Flavour abounds in this elegant combination of succulent fish, tangy tomatoes and risoni tossed with olives, capers, lemon juice and basil.
Ingredients
Dry pasta
220 g, (risoni)
Pitted green olives
75 g, pitted, chopped
Capers, rinsed, drained
1 tbs
Fresh basil
¼ cup(s), chopped
Fresh lemon rind
1 tbs, finely grated
Lemon juice
2 tsp
Olive oil
2 tsp
Cherry tomatoes
250 g, (truss)
Ling, raw
600 g, (4x150g)
Lemon(s)
1 medium, to serve
Instructions
1
Cook risoni in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan. Add olives, capers, chopped basil, rind, juice and oil. Toss to combine.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add tomatoes and cook for 5 minutes or until softened slightly. Transfer to a plate and cover to keep warm.
3
Wipe frying pan with paper towel. Lightly spray with oil and heat over medium-high heat. Cook fish for 3–4 minutes each side or until cooked through. Season fish with freshly ground black pepper and serve with olive risoni, truss tomatoes, extra basil leaves and a lemon wedge.
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