220 gm(1 cup) risoni120 gm(1 cup) frozen peas, defrosted120 gmbaby green beans, trimmed4zucchini flowers, halved lengthways, stamen removed1each green and white zucchini, thickly sliced1 tbspolive oil20 gmbutter4bar rockcod fillets (about 180gm each)Juiceof 1 lemon60 ml(¼ cup) extra-virgin olive oilLemon and herb butter125 gmsalted butter, softened½ cupcoarsely chopped flat-leaf parsley1lemon, finely grated rind only1garlic clove1anchovy fillet, finely chopped
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.
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).
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.