Lemon butter fish with roast vegetable & risoni salad
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Roasted pumpkin, tomatoes, red onion and zucchini tossed with cooked risoni in a lemon dressing and served with pan-fried butter fish.

No Fish option - replacement is chicken schnitzels.
Gluten friendly option - risoni pasta is replaced with 200g quinoa.
1. Set oven to 220°C and bring a saucepan of water to the boil. 

Wedge tomatoes and onion, cut zucchini into crescents. Toss on a lined oven tray with pumpkin, 1 tbsp oil, 1 tsp oregano, salt and pepper. Roast for 20 minutes.

2. Bring a saucepan of water to the boil, add risoni. Simmer for 10 minutes, or until cooked al dente. Drain and rinse briefly.

3. Finely grate lemon zest and set aside.
Combine lemon juice with 2 tbsp olive oil and crushed garlic. Set aside.

4. Heat a large frypan with 1 tbsp oil and 2 tbsp butter. Rub fish fillets with reserved lemon zest (to taste), salt and pepper. Cook for 3 minutes on each side, or until cooked through.

5. Transfer roasted vegetables to a serving bowl, pour over dressing. Add risoni and toss to combine. Adjust seasoning with salt and pepper to taste.

6. Serve fish with roasted vegetable & risoni salad.

Notes:
Add any leftover fresh herbs you may have in your fridge such as basil, thyme, oregano or parsley to the salad.

No Fish option - replacement is chicken schnitzel.

Increase cooking time to 3-4 minutes on each side, or until cooked through.

Gluten friendly option - risoni pasta is replaced with 200g quinoa.
Cook in a saucepan with boiling water for 10-15 minutes, or until tender. Drain and rinse, squeeze to remove excess water.
tomatoes 2
red onion 1/2
zucchini 1/2
diced pumpkin 1/2 bag (400g)
risoni pasta 1/2 packet (250g)
lemon 1
garlic 1 clove
white fish fillets 2 packets

From your pantry:
olive oil, oil + butter (for cooking), salt, pepper, dried oregano