Name: Lemon fish with tomato risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 roma tomatoes, quarterex; 30 gram butter; 1 brown onion, finely chopped; 2 clove garlic, crushed; 1 cup arborio rice; 1/4 cup white wine; 1 litre chicken stock; 1 tablespoon olive oil; finely grated zest, 1 tablespoon juice 1 lemon; 4 150 gram firm white fish fillets; basil leaves, to serve

Lemon fish with tomato risotto

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

3 roma tomatoes, quarterex

30 gram butter

1 brown onion, finely chopped

2 clove garlic, crushed

1 cup arborio rice

1/4 cup white wine

1 litre chicken stock

1 tablespoon olive oil

finely grated zest, 1 tablespoon juice 1 lemon

4 150 gram firm white fish fillets

basil leaves, to serve

Method

1.Preheat oven 200°C. Line an oven tray with baking paper.

2.Arrange tomatoes cut-side up on tray. Season to taste. Bake 30 minutes. Allow to cool slightly, then roughly chop.

3.In a large saucepan, melt on medium. Saute onion and half garlic 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.

4.Add wine and cook, stirring, 1 minute, until liquid is almost absorbed. Add hot stock, 1 cup at a time, stirring until liquid is absorbed (about 15-20 minutes). Season.

5.Meanwhile, combine oil, remaining garlic and zest in a medium bowl. Add the fish, turning to coat. Heat an oiled frying pan on medium. Cook fish 2-3 minutes each side, until cooked through.

6.Stir tomatoes through risotto. Cover and set aside 2 minutes. Serve fish on a bed of risotto sprinkled with basil.

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