Lucy in the Larder

Blue-eye Trevalla with risoni primavera

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 
20g butter 
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.

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This entry was published on February 6, 2012 at 1:30 pm. It’s filed under Delicious and healthy!, Lucy's plate, Recipes, Uncategorized and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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