Photo of Gremolata fish with mixed pea and risoni salad by WW

Gremolata fish with mixed pea and risoni salad

7
5
5
SmartPoints® value per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
Fresh, nutritious and delicious, you can create this salad in 20 minutes. It’s a guaranteed crowd pleaser.

Ingredients

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

cup(s)

Fresh chives

2 tbs, finely chopped

Garlic

1 clove(s), crushed

Rock salt

½ tsp

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.

Notes

SERVING SUGGESTION: Radicchio leaves and cherry tomatoes.