Description
This One Pan Fish & Risoni recipe is a quick and flavorful dish combining tender white fish fillets with creamy, perfectly cooked risoni pasta. Infused with garlic, oregano, paprika, and brightened with lemon zest and juice, this one-pan meal is both comforting and elegant, ready in just 30 minutes, making it ideal for weeknight dinners.
Ingredients
Scale
For the Dish:
- 4 white fish fillets (such as cod, tilapia, or haddock)
- 1 cup risoni (or orzo pasta)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth (or vegetable broth for a lighter flavor)
- 1/2 cup heavy cream (or coconut cream for a dairy-free version)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the Fish: Season the fish fillets with salt, pepper, and paprika. Set them aside while you prepare the rest of the dish.
- Cook the Risoni: In a large, deep skillet or pan, heat 1 tablespoon of olive oil over medium heat.
- Sauté Onions: Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic and Oregano: Add the minced garlic and dried oregano, cooking for another 30 seconds until fragrant.
- Add Risoni: Stir the risoni into the skillet to coat it in the oil, garlic, and onions.
- Simmer with Broth: Pour in the chicken broth, bring to a simmer, cover the pan, reduce heat to low, and cook for 10-12 minutes or until risoni is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Place Fish on Risoni: Make space in the center of the pan and place the seasoned fish fillets on top of the risoni, gently pressing them into the mixture.
- Add Oil and Lemon Juice: Drizzle the fish with the remaining olive oil and a squeeze of lemon juice.
- Cook Fish: Cover the pan and cook for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.
- Finish the Dish: Remove the pan from heat, stir in the heavy cream (or coconut cream) and lemon zest.
- Adjust Seasoning: Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed.
- Serve: Garnish with fresh parsley and serve immediately, enjoying the flavorful combination of fish and creamy risoni.
Notes
- You can substitute white fish with any flaky white fish available, like haddock or tilapia.
- For a dairy-free version, use coconut cream instead of heavy cream.
- Vegetarian option: replace fish broth with vegetable broth and omit fish or substitute with grilled vegetables.
- Be sure to stir the risoni occasionally while simmering to prevent it from sticking to the pan.
- This dish is perfect for an easy weeknight meal, as everything cooks together in one pan, minimizing cleanup.
