Description
This One Pan Fish & Risoni recipe is a quick, flavorful, and creamy dish combining tender white fish fillets with perfectly cooked risoni (or orzo pasta) simmered in a savory broth and finished with lemon zest and fresh parsley. Ideal for a weeknight dinner, it requires minimal cleanup while delivering a comforting and delicious meal.
Ingredients
Scale
For the Dish:
- 4 white fish fillets (such as cod, tilapia, or haddock)
- 1 cup risoni (or orzo pasta)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth (or vegetable broth for a lighter flavor)
- 1/2 cup heavy cream (or coconut cream for a dairy-free version)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the Fish: Season the fish fillets with salt, pepper, and paprika. Set them aside while you prepare the rest of the dish.
- Cook the Risoni: In a large, deep skillet or pan, heat 1 tablespoon of olive oil over medium heat.
- Sauté Onions: Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic and Oregano: Add the minced garlic and dried oregano, and cook for another 30 seconds until fragrant.
- Combine Broth and Risoni: Add the risoni to the skillet and stir to coat it in the oil, garlic, and onions.
- Simmer Risoni: Pour in the chicken broth and bring to a simmer. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the risoni is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Prepare to Cook Fish: Once the risoni is cooked, make space in the center of the pan.
- Cook the Fish: Place the fish fillets on top of the risoni, gently pressing them into the mixture.
- Add Olive Oil and Lemon Juice: Drizzle the fish with the remaining olive oil and a squeeze of lemon juice. Cover the pan and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish the Dish: Once the fish is cooked, remove the pan from heat. Stir in the heavy cream (or coconut cream) and lemon zest.
- Adjust Seasoning: Taste and adjust the seasoning with salt, pepper, or extra lemon juice, if needed.
- Serve: Garnish with fresh parsley and serve immediately, enjoying the combination of flavorful fish, creamy risoni, and aromatic herbs.
Notes
- You can substitute the white fish with any firm white fish fillet like halibut or pollock.
- For a dairy-free option, use coconut cream instead of heavy cream.
- Vegetable broth can be used instead of chicken broth to make this dish vegetarian-friendly if you substitute fish with a plant-based protein.
- Make sure to stir the risoni occasionally while simmering to avoid sticking or burning at the bottom of the pan.
- Adjust cooking times depending on thickness of fish fillets to avoid overcooking.
