One Pan Fish & Risoni
A one-pan dinner that’s fresh, hearty, and on the table in under 30 minutes. The risoni cooks in the same pan as the fish, so it soaks up loads of flavour while saving you extra pots and pans. Light, filling, and minimal cleanup — exactly what you want on a busy weeknight.
Serves
4
Prep time
5 minutes
Cooking time
20 minutes
Ingredients
Risoni:
- 1 tbsp olive oil
- ½ brown onion, sliced
- 2 cups risoni
- 2.5 cups chicken stock
- 1 cup water
- ½ tbsp dried oregano
- 1 tsp lemon zest
- Juice of ½ lemon
- 1 tbsp tomato paste
- 300g cherry tomatoes, halved
- 1 can (400g) cannellini beans, drained and rinsed
- ½ cup pitted kalamata olives
- 2 tbsp fresh parsley, finely chopped
Fish:
- 600g white fish fillets
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp paprika
Directions
- Season the fish with olive oil, salt, pepper, and paprika. Set aside.
- Heat olive oil in a large, deep pan over medium heat. Add the onion and cook for 1–2 minutes until softened.
- Add the cherry tomatoes and cook until softened.
- Push the ingredients to the side and add the tomato paste. Stir to combine, then mix in the risoni and cook for 1–2 minutes until lightly golden.
- Pour in the chicken stock, water, oregano, lemon zest, and lemon juice. Stir, cover, and let cook for 5 minutes, stirring occasionally.
- Stir in the olives, then nestle the fish fillets on top of the risoni mixture. Cover and cook for 6–8 minutes, or until the fish is cooked through and flakes easily.
- Remove the fish and set aside. Stir in the cannellini beans and let them warm through.
- Sprinkle with fresh parsley. Return the fish to the pan and serve directly, or divide the risoni into bowls and place the fish on top.
Ingredients
Risoni:
- 1 tbsp olive oil
- ½ brown onion, sliced
- 2 cups risoni
- 2.5 cups chicken stock
- 1 cup water
- ½ tbsp dried oregano
- 1 tsp lemon zest
- Juice of ½ lemon
- 1 tbsp tomato paste
- 300g cherry tomatoes, halved
- 1 can (400g) cannellini beans, drained and rinsed
- ½ cup pitted kalamata olives
- 2 tbsp fresh parsley, finely chopped
Fish:
- 600g white fish fillets
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp paprika
Directions
- Season the fish with olive oil, salt, pepper, and paprika. Set aside.
- Heat olive oil in a large, deep pan over medium heat. Add the onion and cook for 1–2 minutes until softened.
- Add the cherry tomatoes and cook until softened.
- Push the ingredients to the side and add the tomato paste. Stir to combine, then mix in the risoni and cook for 1–2 minutes until lightly golden.
- Pour in the chicken stock, water, oregano, lemon zest, and lemon juice. Stir, cover, and let cook for 5 minutes, stirring occasionally.
- Stir in the olives, then nestle the fish fillets on top of the risoni mixture. Cover and cook for 6–8 minutes, or until the fish is cooked through and flakes easily.
- Remove the fish and set aside. Stir in the cannellini beans and let them warm through.
- Sprinkle with fresh parsley. Return the fish to the pan and serve directly, or divide the risoni into bowls and place the fish on top.
Helpful Tips
Storage
Substitutions
Serving Suggestions
This dish can be enjoyed on its own, but if you're looking to add more sides, consider pairing it with a fresh green salad or steamed vegetables. A side of roasted potatoes or a slice of crusty bread would also work nicely to soak up the delicious sauce.
Watch How to Make It
Related Recipes
Dinner
Weeknight dinners
30 minutes or less
One-Pan / One-Pot
Date night
Seafood
Mediterranean