Name: Pan-Fried Saithe with Risoni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 125 g risoni (orzo); 4 tbsp pesto; 4 pcs tomato; 1 pcs onion; 1 cloves garlic; 1 tbsp olive oil; 1 bunch fresh basil; 800 g saithe fillet; 1 tbsp margarine; 1 tsp salt; 0.5 tsp ground black pepper; 0.5 pcs lemon

UntrainedChef

Tips from the kitchen

Wait for the margarine to stop foaming before the fish goes in. That's your signal the pan is hot enough, and the saithe gets a golden surface instead of sticking and tearing.
Saithe is mild and flakes apart, so don't poke at it while it fries. Let it sit those 3 to 5 minutes, then flip once. It's done when the flesh turns opaque all the way through and pulls apart in clean flakes.
Stir the pesto into the risoni while it's still hot from the pot, then put a lid on to keep it warm. If it sits too long it stiffens up, so add a splash of the pasta water to loosen it before serving.
Scoop out the tomato seeds and pulp like the recipe says. It keeps the warm salad from going watery and runny on the plate.
Cut the saithe into even pieces so they cook in the same amount of time. Thin tail ends will overcook while a thick center is still raw.

Ways to vary it

Swap the saithe for cod or pollock if that's what your fishmonger has. Both fry the same way and stay mild for the kids.
Stir a handful of baby spinach into the risoni right after the pesto. It wilts in the heat and adds a bit of green.
If you like a sharper tomato salad, add a few capers or a splash of the lemon to the pan with the tomatoes.

Storage & leftovers

Keep leftovers in the fridge for up to two days in a covered container, fish and risoni separate if you can. Fried fish doesn't freeze well, it goes mushy when thawed. Reheat the risoni gently with a splash of water, and warm the fish in a low pan or oven just until hot so it doesn't dry out.