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Fish with Summer Vegetables & White with Parsley Finishing Sauce

Preparation 10 minutes
Cook 15 minutes
Serves 4
Total time 25 minutes

  • 2 eschallots, diced
  • 300ml vegetable stock
  • 300g mixed vegetables (peas, sliced leeks, zucchini, beans, and asparagus)
  • 100g risoni
  • 1 x 165g Gravox White with Parsley Finishing Sauce
  • 4 white fish fillets
  • 40g butter
  • Flat leaf parsley leaves to garnish
  • Lemon wedges to serve

  1. Heat 1 tbsp oil in a pan, fry the shallot for one minute, add the vegetable stock and bring to the boil. Add the vegetables (except peas) and pasta. Simmer for 8-10 minutes until the greens have softened a little but pasta is al dente. Add peas during the last minute.
  2. Add Gravox White with Parsley Finishing Sauce, stir to combine, cook for 1-2 minutes to heat through. Season to taste.
  3. Season fish with salt and pepper. Heat butter in a non-stick frying pan, fry for 2-3 minutes on each side or until golden and cooked through.
  4. Divide pasta and vegetable mix between serving plates, top with fish and garnish with flat leaf parsley leaves. Serve with lemon wedges.