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

Recipe «Grilled snapper with zucchini, risoni and parsley» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.