RISONI W/ SNAPPER, TOMATO & FENNEL
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
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
PUTTING IT ALL TOGETHER:
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.
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.
Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.
Scatter olive mixture over risoni to serve.
