fennel and white fish risoni salad

Cook time : 40mins

Serves 4

Per serving : 392kCal / Carbs 48g / Protein 35g / Fat 7g

200g risoni

600g white fish (4 pieces)

1 lemon, sliced

1 tbsp olive oil

1 red onion, thinly sliced

1 fennel, thinly sliced

85g white beans, rinsed

2 tbsp oregano, chopped

1 tbsp white wine vinegar

salt & pepper

Start by cooking the risoni according to packet instructions.
Preheat oven to 190°C/375°F/Gas 5. Line a baking tray with baking paper.
Lay the fish fillets on the baking tray with slices of lemon on each. Cook for about 30 minutes or until the fish is easily pulled apart with a fork.
Meanwhile, heat the oil in a large fry pan. Add the onion and fennel and cook for about 3 minutes or until onion is soft.
Add the beans, followed by the oregano and white wine vinegar. Season with salt and cracked pepper and cook on low-medium heat for about 6 minutes or until the beans have softened.
Finally, toss through the cooked risoni.
Transfer the risoni to four plates, and top with a piece of fish,