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http://www.lifestylefood.com.au/recipes/11177/murray-cod-on-risotto

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Ingredients

Method

  • First the risotto: :

  • 1.

    Heat olive oil and 150 grams of butter in a large saucepan.

  • 2.

    When butter has melted, add the diced vegetables.

  • 3.

    Allow these to sweat and brown slightly, then add the rice.

  • 4.

    Give it a good stir and then add the white wine.

  • 5.

    Keep stirring and allow the rice to absorb the wine and flavours of the butter and veggies.

  • 6.

    Now you can start adding the chicken stock, slowly, one cup at a time and keep stirring, being careful not to flood the rice, but also not to let the rice stick on the bottom.

  • 7.

    Keep adding stock slowly until all is used.

  • Now onto the fish: :

  • 1.

    Light coat in flour and sprinkle with salt and pepper.

  • 2.

    Place remaining butter in a fry pan with a little oil.

  • 3.

    Now add the fish fillets, they wont take long.

  • 4.

    While the fish is cooking, slice the skin and pith of a lemon and chop up the pulp – you’ll add this to the pan at the end.

  • 5.

    Add a splash a white wine to the pan, which will help create a lovely sauce.

  • 6.

    Now turn over your fish and turn off the heat.

  • 7.

    The fish will finish cooking in the residual heat.

  • 8.

    Add the lemon to the pan, and you’re almost ready to serve.

  • 9.

    Add about a cup of Parmesan cheese to the risotto and stir through.

  • 10.

    You can now plate this up and place the golden brown fish fillets over the top.

  • 11.

    Pour over some sauce from the pan, sprinkle some parsley, and grate some lemon zest.

  • 12.

    What a fantastic dish!

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Murray Cod on Risotto.

 
 

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Posted by Elios11Report
Delicious! A lovely dish. My only query: are you supposed to add the sliced lemon skin and pith to the sauce? Surely not! I left it out, assuming step 4 should say 'off' not 'of'.