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Photo of Pan-fried fish with olive risoni by WW

Pan-fried fish with olive risoni

Total Time
35 min
15 min
20 min
Flavour abounds in this elegant combination of succulent fish, tangy tomatoes and risoni tossed with olives, capers, lemon juice and basil.


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)


1 medium, to serve


  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.


You can use any white fish snapper, blue eye, trevalla or mulloway.