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Grilled snapper with zucchini, risoni and parsley
Grilled snapper with zucchini, risoni and parsley
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 200g risoni pasta (orzo)
  • 4 x 200g snapper fillets with skin
  • 36.40 gm olive oil
  • 2 garlic cloves, thinly sliced
  • 40.00 ml sunflower seeds
  • 4 small zucchini, thinly sliced
  • 1-2 anchovy fillets (optional), chopped
  • Juice of 1 lemon, plus extra lemon wedges to serve
  • 125.00 ml flat-leaf parsley leaves, chopped
Instructions:
  • Cook the risoni in a large pot of boiling salted water as per the instructions on the packet. Reserve 1/4 cup of cooking liquid before draining.
  • Make small slits on each fish fillet's skin, then generously season with salt and pepper. Heat oil in a large frypan over medium-high heat and cook the fish skin-side down for 3 minutes. Flip the fish, lower the heat, and cook for an additional 3 minutes until it's perfectly cooked.
  • Heat the remaining oil in the risoni pan over medium-high heat. Cook garlic, sunflower seeds, zucchini, and anchovy (if using) for 2 minutes, stirring constantly. Add lemon juice, risoni, and reserved cooking liquid. Toss well to combine, season to taste, and stir in parsley. Serve on plates with snapper skin-side up.

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