Bar rockcod with risoni primavera | Gourmet Traveller

Ingredients

• 220 gm (1 cup) risoni
• 120 gm (1 cup) frozen peas, defrosted
• 120 gm baby green beans, trimmed
• 4 zucchini flowers, halved lengthways, stamen removed
• 1 each green and white zucchini, thickly sliced
• 1 tbsp olive oil
• 20 gm butter
• 4 bar rockcod fillets (about 180gm each)
• Juice of 1 lemon
• 60 ml (¼ cup) extra-virgin olive oil
• Lemon and herb butter
• 125 gm salted butter, softened
• ½ cup coarsely chopped flat-leaf parsley
• 1 lemon, finely grated rind only
• 1 garlic clove
• 1 anchovy fillet, finely chopped