Pan-Fried Saithe with Risoni
40 min
Mild, flaky saithe with pesto risoni and a warm tomato salad — a weeknight fish dinner the kids will actually eat.
fishpastadinner
Juicy cod baked right in the tomato sauce — dead simple and ready in 40 minutes. Serve with potatoes, rice, or bulgur.
Instructions
- 1
Preheat your oven to 180 °C.
- 2
Chop the onion and zucchini into small pieces. Peel the garlic and finely chop it.
- 3
Heat the oil in a deep frying pan and sauté the onion, garlic, and zucchini until soft and glossy. Pour in the chopped tomatoes, tomato paste, water, and crumbled stock cube. Bring to a boil and season with salt and pepper.
- 4
Cut the fish into portion-sized pieces, remove any bones, and pat dry with paper towel. Season with salt and pepper.
- 5
Pour the tomato sauce into an ovenproof dish and nestle the fish pieces well down into the sauce. Scatter the olives around. Bake in the middle of the oven for 10–15 minutes, depending on how thick the pieces are. The fish is done when it's firm and flakes when you press it.
- 6
Chop the flat-leaf parsley, scatter it over the top, and serve piping hot with your choice of sides.
Per average serving
19
Calories
kcal
0.7
Protein
g
4.3
Carbs
g
0.1
Fat
g
0.7g
Fiber
1.5g
Sugar
24mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
19
Calories
kcal
0.7
Protein
g
4.3
Carbs
g
0.1
Fat
g
0.7g
Fiber
1.5g
Sugar
24mg
Sodium
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