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Bar rockcod with risoni primavera

You'll need

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


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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