Risoni with Snapper, Tomato & Fennel

Name: Risoni with Snapper, Tomato & Fennel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 baby fennel bulb, thinly sliced; 2 cloves garlic, thinly sliced; 250g (1¼ cup) risoni pasta; 1 x 400g can chopped tomatoes; 500ml vegetable stock; Finely grated zest of 1 lemon & juice of ½; 4 small fillets snapper (about 600g in total), pin boned; 80ml (⅓ cup) olive oil; 90g (¾ cup) pitted green olives, roughly chopped; ¾ cup parsley & basil leaves, roughly chopped, plus extra leaves, to serve

First published in delicious.

Pasta is walking out the door and my little mate the Risoni is getting left behind! Use it up in this tasty little number.

Serves: 4
Prep: 20 mins
Cook: 20 mins
Difficulty: Easy

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Ingredients

1 baby fennel bulb, thinly sliced
2 cloves garlic, thinly sliced
250g (1¼ cup) risoni pasta
1 x 400g can chopped tomatoes
500ml vegetable stock
Finely grated zest of 1 lemon & juice of ½
4 small fillets snapper (about 600g in total), pin boned
80ml (⅓ cup) olive oil
90g (¾ cup) pitted green olives, roughly chopped
¾ cup parsley & basil leaves, roughly chopped, plus extra leaves, to serve

Method

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 ¾ 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.