Grilled snapper with zucchini, risoni and parsley

Cooking Fish Grilled snapper with zucchini, risoni and parsley

Detailed step-by-step description of how to cook the dish "Grilled snapper with zucchini, risoni and parsley". Try it by all means

Lables: High protein Low carb Low sodium Low sugar Lower gi Egg free Lactose free Milk free Shellfish free Soy free
  1. Cook risoni in a large pan of boiling salted water according to packet instructions. Drain reserving 1/4 cup cooking liquid.
  2. Cut 3-4 slits in the skin of each fish fillet and season with salt and pepper. Heat 1 tablespoon oil in a large frypan over medium-high heat and cook fish skin-side down for 3 minutes. Turn fish, reduce heat to low and cook for a further 3 minutes or until cooked through.
  3. Meanwhile, heat remaining oil over medium-high heat in the risoni pan. Add the garlic, sunflower seeds, zucchini and anchovy, if using, and cook, stirring, for 2 minutes. Add lemon juice, risoni and reserved cooking liquid and toss well to combine. Season to taste and stir in parsley. Divide among plates and serve with snapper skin-side up.

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200g risoni pasta
4 x 200g snapper fillets with skin
2 tbsp olive oil
2 garlic cloves, thinly sliced
2 tbsp sunflower seeds
4 small zucchini, thinly sliced
1-2 anchovy fillets , chopped
Juice of 1 lemon, plus extra lemon wedges to serve
1/2 cup flat-leaf parsley leaves, chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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