• Mediterranean

One Pan Mediterranean Fish

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.

Published
Servings
Serves 2
Prep Time
5m
Cooking Time
10m

Ingredients

Everything for 2 servings

  • 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

Method

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1. Heat the olive oil in a large low casserole pan over medium-high heat.

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Add the garlic and onion and sauté for a couple of minutes, until slightly softened and fragrant.

3

2. Add in the capsicum, zucchini and cherry tomatoes and cook for ~5 mins until

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vegetables begin to soften, stirring frequently. Use the back of a wooden spoon, to

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squash the cherry tomatoes once softened. Add in 3 tsp of paprika and a generous

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pinch of salt and stir to coat the vegetables.

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3. Add in the crushed tomatoes and risoni and stir to combine. Pour in the vegetable stock

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and bring to a boil before allowing to simmer with the lid on until thickened, stirring to

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ensure the risoni doesn’t stick to the bottom of the pan.

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4. Stir through olives and spinach and cook with the lid on until spinach has wilted.

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5. Season the snapper pieces with a drizzle of olive oil, salt, pepper and the remaining

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paprika. Rub the seasoning into the fish on both sides before placing into the pan,

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nestling them into the risoni and sauce mixture. Top with slices of half a lemon. Place the

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lid back on and cook for 12-15 mins until the fish is cooked through (should be white,

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and flake quite easily with a fork).

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6. Remove from heat and top with the juice of the other half of lemon, dill and crumbled

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goats cheese, before serving.