In the mood for something green (and a desire to cook more fish) – Blue-eye Trevalla with risoni primavera. Primavera translates as “spring style” in Italian and uses seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients in a dish. This risoni primavera uses zucchini, beans, parsley and asparagus.
Blue-eye Trevalla with risoni primavera
Serves: 4; Prep time; 10 minutes; Cook time; 2o minutes
1 cup risoni
1 cup forzen peas, defrosted
120g baby green beans, trimmed
4 zucchini flowers, halved lengthways, stamen removed
1 each green and white zucchini, thickly sliced
1 Tbsp olive oil
4 Blue-eye Trevalla fillets (180g each)
Juice of 1 lemon
60ml extra0virgin olive oil
Lemon wedges to serve
Lemon and herb butter:
125g butter, softened 1/2 cup corsely chopped flat leaf parsely
Finely grated rind of 1 lemon
1 clove galric, crushed
1 anchovy fillet, finely chopped
– Bring a large saucepan of salted water to boil over high heat. Add risoni and cook until al dente (8-10 minutes), adding vegetables during the last 2 minutes to cook until tender. Drain and keep warm.
– Meanwhile, heat oil in frying pan over medium-high heat, add butter and fish, skin-side down, and cook for 1 minute, then turn and cook until just cooked through (6-8 minutes).
– To make the lemon and herb butter, combine all ingredients in a bowl and mix to combine. Season to taste, then stir half the lemon and herb butter through the risoni and divide among four plates, top each with a piece of fish and remaining butter and serve immediately with lemon wedges on the side.