One Pan Mediterranean Fish

Level: easy | Serves: 2-3 | Cook: 30 mins 

500g / 1 large white fish fillet

3 garlic cloves, sliced

1 red onion, finely diced

1 tsp dried oregano

Pinch of salt and pep

½ tbsp capers, drained ½ cup olives, roughly chopped

1 punnet cherry tomatoes, sliced into quarters

1½ cups risoni

1 can diced tomato

2.5 cups chicken or vegetable stock

1 lemon, thinly sliced

Juice of ½ lemon

Handful of fresh dill

Handful of fresh parsley

Method 

1. Preheat oven to 180 fan forced.

2. Heat 2 tbsp extra virgin olive oil in a heavy based heatproof pan over a medium-high heat. Add onion, garlic and capers and cook for a minute until golden and aromatic. Add oregano, ¾ of the olives and tomatoes and continue cooking for a minute before stirring in risoni until coated.

3. Add canned tomato and stock, reduce heat to a simmer and continue stirring for 3 minutes. Add fish and gently press into the risoni base. Season with a little salt and pepper and top with lemon slices. Scatter with the rest of the olives, tomatoes and a handful of fresh dill.

4. Transfer to the oven to roast uncovered for 10-12 minutes until the fish is cooked through and flakes easily with a fork!

Top parsley and a squeeze of fresh lime!

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