If you’re craving a comforting yet fresh meal that comes together effortlessly, you absolutely must try this One Pan Fish & Risoni Recipe. It combines tender, flaky white fish with al dente risoni cooked in a zesty, herb-infused broth, all in just one pan. Every bite bursts with bright lemon notes, juicy cherry tomatoes, and fragrant parsley, making it a perfect weeknight dinner that feels both light and satisfying. Plus, it’s so simple to make, it quickly becomes a staple in any seafood lover’s kitchen.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a vital role in building layers of flavor and texture in this dish. From the tender fish fillets to the aromatic herbs and citrus, every element is carefully chosen to create a balanced, vibrant meal.
- 4 white fish fillets: Cod, snapper, or tilapia work perfectly due to their firm texture and mild flavor.
- 1 tbsp olive oil: Provides a rich base for sautéing and a subtle fruity undertone.
- 1 small onion, finely chopped: Adds a gentle sweetness and foundation of flavor.
- 2 garlic cloves, minced: Brings aromatic warmth that elevates the dish.
- 1 cup risoni (orzo pasta): Tiny pasta that cooks quickly and absorbs the flavorful broth beautifully.
- 2 1/4 cups chicken or vegetable broth: Creates the flavorful cooking liquid that infuses the risoni.
- 1/2 cup cherry tomatoes, halved: Offer bursts of juiciness and a pop of vibrant color.
- 1/2 tsp dried oregano: Adds a subtle Mediterranean herbal note.
- 1/2 tsp paprika: Gives a warm depth and mild smokiness to the fish.
- Zest of 1 lemon: Delivers a fresh citrus aroma to brighten the dish.
- Juice of 1/2 lemon: Adds tangy brightness right before serving.
- Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
- 2 tbsp chopped parsley: A fresh garnish that lightens and colors the plate beautifully.
- Lemon wedges, for serving: Extra zing and a pretty finishing touch.
How to Make One Pan Fish & Risoni Recipe
Step 1: Season and Prepare the Fish
Start by seasoning your chosen white fish fillets with salt, pepper, paprika, and a little lemon zest. This simple seasoning combo enhances the fish’s natural flavors while infusing it with a subtle smoky and citrusy aroma that will complement the risoni perfectly.
Step 2: Sauté the Aromatics
Heat the olive oil in a large deep skillet over medium heat until shimmering. Add the finely chopped onion and sauté for 2 to 3 minutes until it softens and becomes translucent. Then stir in the minced garlic and cook just 30 seconds more—this quick step gently brings out the garlic’s fragrance without burning it.
Step 3: Toast the Risoni
Next, stir in the risoni and toast it lightly in the pan for 1 to 2 minutes. This slight toasting step deepens the pasta’s nutty flavor and helps it hold its shape as it cooks in the broth.
Step 4: Add Broth and Tomatoes
Pour in your broth, then add halved cherry tomatoes, dried oregano, and the remaining lemon zest to the skillet. Bring this mixture to a gentle simmer. The broth will absorb into the risoni, infusing every morsel with herbaceous notes and juicy bursts from the tomatoes.
Step 5: Partially Cook the Risoni
Reduce the heat to low and let the risoni cook uncovered for 7 to 8 minutes, stirring occasionally to prevent sticking. At this point, the pasta should be mostly cooked but still have a slight bite, ready to finish cooking with the fish.
Step 6: Cook the Fish
Carefully nestle the seasoned fish fillets on top of the risoni in the pan. Cover with a lid and cook for another 7 to 10 minutes, depending on the thickness of your fillets, until the fish is opaque and flakes easily with a fork. This method steams the fish gently, keeping it juicy and tender.
Step 7: Finish and Garnish
Once cooked, remove the skillet from heat and squeeze the juice of half a lemon over the entire dish. Sprinkle with chopped parsley for a fresh finish. The bright lemon juice balances the paprika’s warmth and adds a refreshing zing that ties everything together.
How to Serve One Pan Fish & Risoni Recipe
Garnishes
Beyond the chopped parsley and lemon wedges, you can enhance presentation and flavor by adding a few fresh basil leaves or a light drizzle of good-quality extra virgin olive oil. These simple tweaks add a touch of elegance and amplify the Mediterranean vibe.
Side Dishes
This dish shines as a one-pan wonder but if you want to round out the meal, consider serving it alongside a crisp green salad dressed with lemon vinaigrette or some steamed seasonal vegetables like asparagus or green beans. A crusty bread also pairs beautifully to sop up the delicious broth.
Creative Ways to Present
For entertaining, try serving the One Pan Fish & Risoni Recipe family-style directly from the skillet paired with colorful, edible flowers or microgreens on top for a wow-factor. Alternatively, plate individual servings with a spiral of lemon zest for an inviting restaurant-quality touch.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from this One Pan Fish & Risoni Recipe in an airtight container in the refrigerator for up to 2 days. Keep the lemon wedges separate to avoid sogginess and refresh the dish with a squeeze of fresh lemon when reheating.
Freezing
Freezing cooked fish dishes is tricky as fish texture can become grainy. If you want to freeze, it’s best to freeze the risoni mixture separately without the fish, then add freshly cooked fish when ready to serve. This preserves the taste and texture much better.
Reheating
To reheat, warm the One Pan Fish & Risoni Recipe gently in a skillet over low heat with a splash of broth or water to restore moisture. Avoid microwaving if possible, as slow reheating preserves the delicate fish and pasta textures best.
FAQs
Can I use other types of fish for this recipe?
Absolutely! Firm white fish such as cod, snapper, or tilapia are excellent for this recipe because they hold together well during cooking. Avoid very delicate fish that may fall apart easily.
What if I don’t have risoni? Can I use another pasta?
If you don’t have risoni, orzo pasta is the closest substitute and works beautifully. Small shapes like acini di pepe or ditalini can also work, but cooking times may vary slightly.
Can I add vegetables to this dish?
Definitely! Adding baby spinach, peas, or even some sliced zucchini during the last few minutes of cooking boosts nutrition and color effortlessly without overpowering the delicate flavors.
Is this recipe gluten-free?
Traditional risoni contains gluten, but you can substitute with gluten-free orzo or small gluten-free pasta to make this One Pan Fish & Risoni Recipe suitable for a gluten-free diet.
How do I know when the fish is cooked through?
The fish is done when it flakes easily with a fork and is no longer translucent in the center. Cooking times vary depending on thickness, but usually 7 to 10 minutes covered is perfect for most fillets.
Final Thoughts
This One Pan Fish & Risoni Recipe is one of those magic meals that feels like a treat but cooks up without any fuss. It’s bursting with fresh flavors, bright lemon, and that comforting, creamy risoni that just makes you want to come back for seconds. Give it a try soon — your weeknight dinners will thank you for it!
Print
One Pan Fish & Risoni Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean, Australian-Inspired
Description
A simple and delicious one-pan fish and risoni (orzo) recipe that’s perfect for an easy, flavorful, and wholesome weeknight dinner. This dish features tender white fish fillets cooked atop a bed of lightly toasted risoni with cherry tomatoes, herbs, and a bright hint of lemon, all cooked together in one skillet for minimal cleanup and maximum flavor.
Ingredients
Fish and Seasoning
- 4 white fish fillets (such as cod, snapper, or tilapia)
- Salt and pepper to taste
- 1/2 tsp paprika
- Zest of 1 lemon
Vegetables and Herbs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 tsp dried oregano
- 2 tbsp chopped parsley (for garnish)
- Lemon wedges (for serving)
Carbohydrates and Liquids
- 1 cup risoni (orzo pasta)
- 2 1/4 cups chicken or vegetable broth
Oils and Flavorings
- 1 tbsp olive oil
- Juice of 1/2 lemon
Instructions
- Season the fish: Season the fish fillets evenly with salt, pepper, paprika, and a little lemon zest. Set aside to allow flavors to meld while you prepare the other ingredients.
- Sauté onion and garlic: Heat olive oil in a large, deep skillet over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, then add the minced garlic and cook for another 30 seconds until fragrant.
- Toast the risoni: Stir in the risoni (orzo pasta) and cook for 1–2 minutes, stirring frequently to lightly toast the grains, which enhances their nutty flavor.
- Add liquid and tomatoes: Pour in the chicken or vegetable broth, then add the halved cherry tomatoes, dried oregano, and the remaining lemon zest. Bring the mixture to a gentle simmer.
- Simmer risoni: Reduce the heat to low and cook uncovered for 7–8 minutes, stirring occasionally, until the risoni is mostly tender but still has a slight bite.
- Cook the fish: Carefully nestle the seasoned fish fillets on top of the risoni mixture. Cover the pan with a lid and cook for another 7–10 minutes, or until the fish is opaque and flakes easily when tested with a fork.
- Finish and serve: Remove the pan from heat, squeeze fresh lemon juice over the dish, and garnish with chopped parsley. Serve immediately with lemon wedges on the side for extra brightness.
Notes
- Use firm white fish like cod or snapper to prevent the fillets from breaking apart during cooking.
- For added color and nutrition, stir in baby spinach or peas during the last few minutes of cooking.
- This dish is best enjoyed immediately to preserve the texture and freshness of the fish and risoni.
