You just need one sturdy dish to make this saucy fish dialled up with the punchy flavours of a classic puttanesca pasta. With the salty tang of capers and a little sweetness from tomatoes mixed with tender barramundi, we're calling it a pescatarian-approved improvement on the OG.
Preheat oven to 200°C fan-forced. Peel and finely slice eschalot. Heat oil in an ovenrproof dish over medium-high heat. Add eschalot and a sprinkle of salt and cook for 1–2 minutes or until softened and beginning to caramelise.
Peel and crush garlic. Add garlic, brown sugar and Italian kitchen herbs to eschalot and cook, stirring, for 1 minute or until caramelised and fragrant.
Add risoni, tomatoes, stock cube and 250ml (1 cup) water to pan and season with salt and pepper. Bring to a simmer and stir to ensure risoni doesn't stick to the bottom of the pan.
Nestle fish into risoni and season with salt and pepper. Cover with lid and transfer to oven. Bake for 15 minutes or until risoni is tender and fish is cooked through.
Carefully remove dish from oven. Add baby spinach leaves, olives and capers and stir to wilt spinach and break up fish.
Toss salad leaves with your favourite dressing. Divide barramundi puttanesca between bowls and serve with salad on the side.