Description
A simple and flavorful one-pan recipe featuring tender white fish fillets cooked atop creamy, herb-infused risoni. This dish combines sautéed onions, garlic, and spices with a luscious lemon cream sauce, making for an elegant yet easy-to-make dinner perfect for weeknights or entertaining guests.
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 Herbs: Add the minced garlic and dried oregano, cooking for another 30 seconds until fragrant.
- Combine Broth and Risoni: Add the risoni to the skillet, stirring to coat it in the oil, garlic, and onions.
- Simmer Risoni: Pour in the chicken broth, bring to a simmer, then cover and reduce the heat to low. Cook for 10-12 minutes or until the risoni is al dente and most liquid has been absorbed. Stir occasionally to prevent sticking.
- Cook the Fish: Make space in the center of the pan and place the fish fillets on top of the risoni. Drizzle the fish with the remaining olive oil and lemon juice. Cover and cook for 5-7 minutes, or until the fish flakes easily with a fork.
- Finish the Dish: Remove the pan from heat. Stir in the heavy cream and lemon zest. Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
- Serve: Garnish with fresh parsley and serve immediately, enjoying the creamy, flavorful combination.
Notes
- Use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
- For a dairy-free option, substitute heavy cream with coconut cream.
- Ensure not to overcook the fish to keep it tender and flaky.
- Stir occasionally during risoni cooking to prevent it from sticking to the pan.
- Fresh lemon zest and juice add brightness; adjust amounts to your taste for acidity.
