GOURMET FAST
Bar rockcod with risoni primavera

Bar rockcod with risoni primavera

Serves 4



220 gm   (1 cup) risoni
120 gm   (1 cup) frozen peas, defrosted
120 gm   baby green beans, trimmed
4   zucchini flowers, halved lengthways, stamen removed
1   each green and white zucchini, thickly sliced
1 tbsp   olive oil
20 gm   butter
4   bar rockcod fillets (about 180gm each)
Juice   of 1 lemon
60 ml   (¼ cup) extra-virgin olive oil
Lemon and herb butter
125 gm   salted butter, softened
½ cup   coarsely chopped flat-leaf parsley
1   lemon, finely grated rind only
1   garlic clove
1   anchovy fillet, finely chopped


1 Bring a large saucepan of salted water to the boil over high heat. Add risoni and cook until al dente (8-10 minutes), adding vegetables during the last 2 minutes to cook until tender. Drain and keep warm.
2 Meanwhile, heat oil in a frying pan over medium-high heat, add butter and bar rockcod, skin-side down, and cook for 1 minute, then turn and cook until just cooked through (6-8 minutes).
3 Meanwhile, for lemon and herb butter, combine all ingredients in a bowl and mix to combine. Season to taste, then stir half the lemon and herb butter through risoni and divide among plates, top each with a fish fillet and remaining butter and serve immediately with lemon wedges to the side.


RECIPE Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Lisa Featherby and Mia Asker

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