Ingredients
- 200g risoni pasta (orzo)
- 4 x 200g snapper fillets with skin
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons sunflower seeds
- 4 small zucchini, thinly sliced
- 1-2 anchovy fillets (optional), chopped
- Juice of 1 lemon, plus extra lemon wedges to serve
- 1/2 cup flat-leaf parsley leaves, chopped
Method
- Step 1Cook risoni in a large pan of boiling salted water according to packet instructions. Drain reserving 1/4 cup cooking liquid.
- Step 2Cut 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.
- Step 3Meanwhile, 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.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2014 kj
Energy
14g
Fat Total
3g
Saturated Fat
3g
Fibre
48g
Protein
124mg
Cholesterol
299.76mg
Sodium
1g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Kate Nichols
- Image credit: Mark Roper
- Publication: Taste.com.au
0