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Grilled snapper with zucchini, risoni and parsley

Name: Grilled snapper with zucchini, risoni and parsley
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200g risoni pasta (orzo); 4 x 200g snapper fillets with skin; 2 tablespoons olive oil; 2 garlic cloves, thinly sliced; 2 tablespoons sunflower seeds; 4 small zucchini, thinly sliced; 1-2 anchovy fillets (optional), chopped; Juice of 1 lemon, plus extra lemon wedges to serve; 1/2 cup flat-leaf parsley leaves, chopped

2 ratings

15m

Grilled snapper with zucchini, risoni and parsley

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by Kate Nichols

Food producer

Oct 03, 2015

Ingredients (9)

200g risoni pasta (orzo)
4 x 200g snapper fillets with skin
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 tablespoons sunflower seeds
4 small zucchini, thinly sliced
1-2 anchovy fillets (optional), chopped
Juice of 1 lemon, plus extra lemon wedges to serve
1/2 cup flat-leaf parsley leaves, chopped

Method

1.

Cook risoni in a large pan of boiling salted water according to packet instructions. Drain reserving 1/4 cup cooking liquid.
2.

Cut 3-4 slits in the skin of each fish fillet and season with salt and pepper. Heat 1 tablespoon oil in a large frypan over medium-high heat and cook fish skin-side down for 3 minutes. Turn fish, reduce heat to low and cook for a further 3 minutes or until cooked through.
3.

Meanwhile, heat remaining oil over medium-high heat in the risoni pan. Add the garlic, sunflower seeds, zucchini and anchovy, if using, and cook, stirring, for 2 minutes. Add lemon juice, risoni and reserved cooking liquid and toss well to combine. Season to taste and stir in parsley. Divide among plates and serve with snapper skin-side up.