Sharp and fresh with the flavours of the Mediterranean, this fish and pasta dish is a clean sweep at balanced eating with lean barramundi, fresh tomatoes and creamy feta. If you like, you can flake the fish through the pasta instead of serving on top.
Cook risoni in a saucepan of salted boiling water for 6–8 minutes or until tender. Add spinach and stir for 30 seconds to wilt. Drain and set aside. While risoni is cooking, continue with step 2.
Crumble feta. Rinse and pick parsley leaves from their stems and roughly chop. Halve cherry tomatoes.
Heat ½ the oil in a frypan over medium-high heat. Add tomatoes, salt and pepper and cook for 2–3 minutes or until starting to soften. Add olives and red wine vinegar and stir for 30 seconds. Transfer to a bowl and wipe out pan.
Return frypan to medium-high heat and add remaining oil. Season fish with salt and pepper and cook, skin-side down, for 4–5 minutes or until skin is golden and crisp. Turn and cook for a further 2–3 minutes or until just cooked.
Add risoni mixture, most of the feta, and most of the parsley to the bowl with the tomato and olives and mix to combine. Season well with salt and pepper.
Divide risoni salad between plates and top with barramundi. Sprinkle with remaining parsley and feta to serve.