One Pan Mediterranean Fish
Josh Ball
Rated 3.0 stars by 8 users
Category
Meal
Cuisine
Mediterranean
Servings
2
Prep Time
5 minutes
Cook Time
10
Tired of juggling work, kids, and dinner, only to end up washing a mountain of dishes?
Flavour doesn’t have to be complicated, and this recipe by @cookedbyclauds proves it. Tender flaky fish, juicy tomatoes, zucchini, and spinach — all roasted together in one pan.
So, skip the takeout and sink into a dish that tastes like you're on the Amalfi Coast. Add the ingredients to your next Farmers Pick delivery and enjoy a yummy meal the whole family will love.
Ingredients
-
3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1⁄2 brown onion, finely diced
- 1 red capsicum, diced
- 2 zucchini, finely diced
- 100g cherry tomatoes
- 6 tsp smoked paprika
- 400g tinned crushed tomatoes
- 1 cup risoni
- 1 1⁄2 cup vegetable stock
- 100g kalamata olives
- 100g spinach
-
2 large snapper fillets, cut into thirds
- 100g Meredith Dairy Chevre Plain Goat Cheese
- 2 tbsp dill, roughly chopped
- 1 lemon
Directions
1. Heat the olive oil in a large low casserole pan over medium-high heat.
Add the garlic and onion and sauté for a couple of minutes, until slightly softened and fragrant.
- 2. Add in the capsicum, zucchini and cherry tomatoes and cook for ~5 mins until
- vegetables begin to soften, stirring frequently. Use the back of a wooden spoon, to
- squash the cherry tomatoes once softened. Add in 3 tsp of paprika and a generous
- pinch of salt and stir to coat the vegetables.
- 3. Add in the crushed tomatoes and risoni and stir to combine. Pour in the vegetable stock
- and bring to a boil before allowing to simmer with the lid on until thickened, stirring to
- ensure the risoni doesn’t stick to the bottom of the pan.
- 4. Stir through olives and spinach and cook with the lid on until spinach has wilted.
- 5. Season the snapper pieces with a drizzle of olive oil, salt, pepper and the remaining
- paprika. Rub the seasoning into the fish on both sides before placing into the pan,
- nestling them into the risoni and sauce mixture. Top with slices of half a lemon. Place the
- lid back on and cook for 12-15 mins until the fish is cooked through (should be white,
- and flake quite easily with a fork).
- 6. Remove from heat and top with the juice of the other half of lemon, dill and crumbled
- goats cheese, before serving.
