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
Scale
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.
