Gremolata fish with mixed pea and risoni salad
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Fresh, nutritious and delicious, you can create this salad in 20 minutes. It’s a guaranteed crowd pleaser.
Ingredients
Dry pasta
165 g, (3/4 cup risoni)
Frozen green peas
½ cup(s), (60g)
Snow peas
200 g, thinly sliced
Olive oil
4 tsp
Flathead, raw
600 g
Fresh flat-leaf parsley
⅓ cup(s)
Fresh chives
2 tbs, finely chopped
Garlic
1 clove(s), crushed
Fresh lemon rind
2 tsp
Lemon juice
2 tbs
Pepper
½ tsp
Instructions
1
Cook risoni pasta in a saucepan of boiling salted water following packet instructions or until just tender.
2
Add frozen peas for last 3 minutes of cooking time. Drain. Return pasta to pan.
3
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.
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