Fish Italian

Risoni with snapper, tomato and fennel

Name: Risoni with snapper, tomato and fennel recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/3 cup (80ml) olive oil; 1 baby fennel bulb, thinly sliced; 2 garlic cloves, thinly sliced; 1 1/4 cup (250g) risoni pasta; 400g can chopped tomatoes; 500ml vegetable stock; Finely grated zest of 1 lemon & juice of 1/2; 4 small fillets snapper (about 600g in total), pin boned; 3/4 cup (90g) pitted green olives, roughly chopped; 3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

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by Hayden Quinn

Feb 09, 2020

“Risoni is one of the easiest-to-find pastas right now. Or you can use rice, red lentils, other small pasta or even cauliflower rice," says Hayden Quinn.

1/3 cup (80ml) olive oil
1 baby fennel bulb, thinly sliced
2 garlic cloves, thinly sliced
1 1/4 cup (250g) risoni pasta
400g can chopped tomatoes
500ml vegetable stock
Finely grated zest of 1 lemon & juice of 1/2
4 small fillets snapper (about 600g in total), pin boned
3/4 cup (90g) pitted green olives, roughly chopped
3/4 cup parsley & basil leaves, roughly chopped, plus extra leaves to serve

Method

1.

Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.
2.

Add risoni, tomatoes, stock, half the lemon zest and 3/4 cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4-6 minutes until just cooked.
3.

Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.
4.

Scatter olive mixture over risoni to serve.