If you’re craving something light yet hearty, this One Pan Fish & Risoni dish is the answer. It’s got everything you need—tender, flaky fish, flavorful risoni (that little pasta that’s like rice but better), all cooked in one pan for easy clean-up. Plus, the flavors of garlic, lemon, and herbs come together to create a dish that feels like a breath of fresh air. Trust me, once you try this, it’s going to be your new go-to for busy nights!
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Why You’ll Love One Pan Fish & Risoni
This recipe isn’t just about the ingredients—it’s about simplicity and satisfaction. You can easily whip this up for a quick dinner or serve it as a showstopper at a dinner party. Here’s why it’s a favorite:
One Pan Wonder: No need for multiple pots and pans. Everything comes together in one pan, which means less mess and more time enjoying your meal.
Fresh and Light: The fish and risoni make this a perfect meal if you’re looking for something fresh but filling. The citrusy notes from lemon, combined with the tender fish, make every bite feel like a taste of the coast.
Quick and Easy: It’s all about convenience. You’ll spend minimal time in the kitchen, yet the result will make you feel like a chef. It’s simple enough for a weeknight but impressive enough for company.
Customizable: Love extra garlic or a bit of spice? This dish is super flexible! You can add extra herbs, throw in some veggies, or even switch up the type of fish to match your taste.
Healthy and Balanced: With lean protein from the fish, carbs from the risoni, and fresh herbs, this dish is the definition of balance. You’ll feel satisfied without feeling weighed down.
Ingredients
Let’s break down what you’ll need for this delicious, one-pan meal:
Fish Fillets: I recommend using a firm, white fish like cod, halibut, or even tilapia. It cooks quickly and absorbs all those lovely flavors.
Risoni: This little rice-shaped pasta is the perfect complement to the fish. It soaks up the lemony, garlicky goodness and makes the dish feel hearty without being too heavy.
Garlic: Fresh garlic adds that aromatic, savory touch that makes everything come to life.
Lemon: A squeeze of lemon adds brightness and keeps the dish feeling fresh. It also works wonderfully with the fish.
Olive Oil: A generous drizzle of olive oil helps to keep everything nice and moist while also adding richness.
Herbs: Fresh parsley and thyme are my go-to for this dish. Their earthy flavors pair perfectly with the fish and pasta.
Vegetables (Optional): You can toss in some cherry tomatoes, spinach, or zucchini for added color and nutrition. But the dish is fantastic as-is!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps for this one-pan wonder:
Preheat Your Pan: Heat a large, oven-safe skillet over medium heat and add a bit of olive oil. You want the pan to be hot, so the fish gets a nice sear.
Cook the Risoni: Add the risoni to the pan and toast it lightly for about 2 minutes. This gives it a nutty flavor that adds depth to the dish.
Add Garlic and Herbs: Stir in the garlic and fresh thyme, letting them cook for a minute until fragrant. Be careful not to burn the garlic—it should just become fragrant and golden.
Add Liquids: Pour in your broth or water and bring it to a simmer. This will cook the risoni and infuse it with all the flavors of the garlic and herbs.
Cook the Fish: While the risoni is cooking, place the fish fillets on top of the risoni. Drizzle with a little olive oil and a squeeze of lemon juice. Cover the pan with a lid or foil and let it simmer gently for about 8-10 minutes, or until the fish is cooked through and flakes easily.
Finishing Touches: Once the fish is ready, take the lid off and sprinkle fresh parsley over the dish. Give everything one last squeeze of lemon juice for that bright finish.
Serve and Enjoy: Serve the fish and risoni hot from the pan, garnished with fresh herbs. It’s a beautiful, simple dish that’s ready to eat!
How to Serve One Pan Fish & Risoni
This dish is a meal in itself, but if you’re looking to complement it, here are a few ideas:
Crisp Green Salad: Pair it with a simple green salad dressed with lemon vinaigrette to complement the citrusy notes of the fish.
Steamed Veggies: Lightly steamed broccoli or green beans would be a lovely side, offering a bit of crunch and color.
Crusty Bread: Serve with a slice of crusty bread to soak up all the delicious juices left in the pan.
Additional Tips
Here are some extra tips to make this dish even better:
Use Broth for More Flavor: Swap water for vegetable or chicken broth to infuse the risoni with even more savory depth.
Spice It Up: If you like a bit of heat, add red pepper flakes or a pinch of cayenne for a subtle kick.
Make It a One-Pot Meal: Add vegetables like cherry tomatoes, spinach, or zucchini directly into the pan to cook along with the fish and risoni.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Just reheat in a pan or microwave before serving.
FAQ Section
Q1: Can I use a different type of fish?
A1: Yes! You can use any firm white fish like halibut, cod, or tilapia. Even salmon would work for a richer flavor.
Q2: Can I make this dish ahead of time?
A2: It’s best to cook the fish fresh, but you can prepare the risoni mixture ahead of time and then cook the fish when you’re ready to eat.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan for the best texture.
Q4: Can I freeze this dish?
A4: Freezing isn’t ideal for this recipe, especially the fish, as it can affect the texture. However, you can freeze the risoni mixture and cook fresh fish when you’re ready to serve.
Q5: What can I substitute for risoni?
A5: If you don’t have risoni, you can use orzo or even rice as a substitute.
Q6: Can I add other vegetables to the pan?
A6: Absolutely! You can add vegetables like spinach, zucchini, or peas to the pan for added color and nutrition.
Q7: Can I make this dish spicier?
A7: Yes! If you love heat, add a pinch of cayenne pepper or red pepper flakes to the dish for a spicy kick.
Q8: What type of broth should I use?
A8: Vegetable broth works great, but you can also use chicken broth for a richer flavor.
Q9: Can I make this without lemon?
A9: While the lemon adds brightness, you can omit it if you prefer. You could try a little white wine for a subtle acidic note instead.
Q10: Can I double the recipe?
A10: Yes! Just be sure to use a larger pan or cook in batches to avoid overcrowding the fish.
Conclusion
One Pan Fish & Risoni is the perfect dish for when you want something healthy, flavorful, and easy to prepare. It’s a complete meal that comes together in one pan, making both cooking and clean-up a breeze. The combination of tender fish, hearty risoni, and fresh herbs is guaranteed to brighten your day. Go ahead, give it a try—you won’t regret it!
Print
One Pan Fish & Risoni
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan
- Cuisine: Mediterranean
Description
This One Pan Fish & Risoni is a quick, nutritious, and satisfying meal that combines tender white fish fillets with creamy risoni, fresh tomatoes, olives, and cannellini beans. Perfect for busy weeknights, this one-pan dish is a delicious way to enjoy healthy recipes that are packed with flavor. It’s simple to prepare and packed with lean protein, making it an ideal choice for those looking for easy high-protein meals or Mediterranean-inspired dinner ideas.
Ingredients
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For the risoni:
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1 tbsp olive oil
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1/2 brown onion, sliced
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2 cups risoni
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2.5 cups chicken stock
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1 cup water
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1/2 tbsp dried oregano
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1 tsp lemon zest
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Juice of 1/2 lemon
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1 tbsp tomato paste
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300g cherry tomatoes, halved
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1 can (400g) cannellini beans, drained and rinsed
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1/2 cup pitted kalamata olives
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2 tbsp fresh parsley, finely chopped
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For the fish:
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600g white fish fillets (such as cod, hake, or tilapia)
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1 tbsp olive oil
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Salt and pepper
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1 tsp paprika
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Instructions
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Season the Fish:
Season the fish fillets with olive oil, salt, pepper, and paprika. Set aside. -
Prepare the Risoni:
Heat olive oil in a large, deep pan over medium heat. Add the sliced onion and cook for 1–2 minutes until softened.
Add the halved cherry tomatoes and cook until softened, about 3 minutes. -
Cook the Risoni:
Push the vegetables to the side of the pan and add the tomato paste. Stir to combine.
Mix in the risoni and cook for 1–2 minutes until lightly golden. -
Add the Liquids and Seasonings:
Pour in the chicken stock, water, dried oregano, lemon zest, and lemon juice. Stir, cover, and let cook for 5 minutes, stirring occasionally. -
Add the Olives and Fish:
Stir in the olives. Nestle the seasoned fish fillets on top of the risoni mixture, cover, and cook for 6–8 minutes, or until the fish is cooked through and flakes easily. -
Finish the Dish:
Remove the fish fillets and set them aside. Stir in the cannellini beans and let them warm through.
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Serve:
Sprinkle the dish with fresh parsley. Return the fish to the pan and serve directly from the pan, or divide the risoni into bowls and place the fish on top.
Notes
This dish can be easily adapted to your preferences. You can swap the white fish for salmon or another fish variety, or add more vegetables like spinach or zucchini. Serve with a side of mixed greens for extra freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 55mg