Pan-Fried Saithe with Risoni

Cook the risoni according to the packet instructions, then stir in the pesto and keep it warm.

Cut the tomatoes into wedges, remove the seeds and pulp, then dice the flesh into small pieces. Peel and finely chop the onion and garlic.

Fry the chopped onion in olive oil for 1 minute. Add the diced tomatoes and roughly chopped basil, and let everything heat through. Season with salt and pepper.

Remove any bones from the saithe fillets and cut them into even-sized pieces. Heat a frying pan and melt the margarine — once it stops foaming, add the fish. Season with salt and pepper. Fry for 3–5 minutes on each side until golden and cooked through. Squeeze over a little lemon juice just before serving.

Serve the fish alongside the pesto risoni and warm tomato salad.