Gremolata fish with mixed pea and risoni salad
165 g, (3/4 cup risoni)
frozen green peas
½ cup(s), (60g)
200 g, thinly sliced
fresh flat-leaf parsley
2 tbs, finely chopped
1 clove(s), crushed
fresh lemon rind
- Cook risoni pasta in a saucepan of boiling salted water following packet instructions or until just tender.
- Add frozen peas for last 3 minutes of cooking time. Drain. Return pasta to pan.
- Add snow peas and 2tsp olive oil and toss to combine. Cover to keep warm. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat. Cook fish fillets for 3-4 minutes on each side or until just cooked through. To make gremolata, combine parsley, chives, garlic , lemon rind and lemon juice in a bowl. Season. Add half the gremolata to pasta and toss. Serve risoni topped with fish and gremolata.