Description
This One Pan Fish & Risoni recipe is a delightful Mediterranean-inspired dish that combines tender white fish with flavorful orzo pasta, all cooked together in a single pan for easy preparation and cleanup. With a vibrant mix of vegetables and herbs, this one-pan wonder is perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Risoni and Vegetables:
- 1 1/2 cups risoni (orzo pasta)
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
Other Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 3 cups chicken or vegetable broth
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs white fish fillets (such as cod, snapper, or barramundi), cut into large chunks
- juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Risoni and Vegetables: Heat olive oil in a large deep skillet or sauté pan. Cook onion and garlic until softened. Add bell pepper, zucchini, and cook for 3 minutes.
- Cook the Risoni: Add risoni, diced tomatoes, broth, paprika, oregano, salt, and pepper. Simmer covered for 8–10 minutes until almost tender.
- Add the Fish: Nestle fish into the pan, spoon liquid over them, cover, and cook for 6–8 minutes until fish is opaque and risoni is al dente.
- Finish and Serve: Squeeze lemon juice over the dish, garnish with parsley, and serve.
Notes
- You can swap the fish for prawns or salmon.
- For extra flavor, add chili flakes or tomato paste with the broth.
- Leftovers reheat well the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 75 mg
