Prepare the Fish:

• Season the fish fillets with salt, pepper, and paprika. Set them aside while you prepare the rest of the dish.

Cook the Risoni:

• In a large, deep skillet or pan, heat 1 tablespoon of olive oil over medium heat.

• Add the chopped onion and cook for 3-4 minutes until softened and translucent.

• Add the minced garlic and dried oregano, and cook for another 30 seconds until fragrant.

Combine Broth and Risoni:

• Add the risoni to the skillet and stir to coat it in the oil, garlic, and onions.

• Pour in the chicken broth and bring to a simmer. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the risoni is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Cook the Fish:

• Once the risoni is cooked, make space in the center of the pan.

• Place the fish fillets on top of the risoni, gently pressing them into the mixture.

• Drizzle the fish with the remaining olive oil and a squeeze of lemon juice. Cover the pan and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Finish the Dish:

• Once the fish is cooked, remove the pan from heat. Stir in the heavy cream (or coconut cream) and lemon zest.

• Taste and adjust the seasoning with salt, pepper, or extra lemon juice, if needed.

Serve:

• Garnish with fresh parsley and serve immediately, enjoying the combination of flavorful fish, creamy risoni, and aromatic herbs.