If we had you at 'roasted swordfish' keep listening, because this dish gets even better with an olive and dill butter melting into the velvety fish. When it's cooked to tender perfection, we place it atop roasted pumpkin risoni for a dinner that makes you look incredibly accomplished. And, you are.
Heat oven to 210°C fan-forced. Chop pumpkin into 2cm bite-sized pieces. Place pumpkin on a lined baking tray and sprinkle with Sleek Greek Seasoning, 2 teaspoons olive oil and a sprinkle of salt. Toss to combine and roast for 20 minutes or until pumpkin is starting to colour. While pumpkin is roasting, continue with step 2.
Roughly chop olives and dill. Zest lemon. Place olives, dill and lemon zest in a bowl with butter and honey and mash with a fork to combine.
Carefully remove tray from oven and make space for fish. Add fish to tray, season with salt and pepper and top with olive and dill butter. Bake for 10 minutes or until pumpkin is caramelised and fish is cooked through. While fish is cooking, continue with step 4.
Finely slice spring onions. Heat remaining olive oil in a frypan over medium-high heat. Add spring onion with a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until caramelised.
Crumble in stock cube. Add risoni and 375ml (1½ cups) water. Bring to a simmer, reduce heat to medium and cook for 8–10 minutes or until risoni is tender and cooked through and liquid has been absorbed.
Cut lemon into wedges. Stir pumpkin through risoni. Divide risoni between bowls and top with fish. Sprinkle with roasted pepitas and serve with lemon wedges.