- 8 small Murray Cod fillets (or equivalent fish)
- 400 grams Arborio Rice (or any risotto rice)
- 200 grams Unsalted Butter
- Olive Oil
- 4 Cups of diced vegetables (Onions, carrots, celery)
- 250ml White Wine
- 1½ litres Chicken Stock
- 2 Lemons
- Bunch of parsley
- 1 cup white flour
- 1 cup Parmesan cheese.
- Salt & Pepper
First the risotto:
- Heat olive oil and 150 grams of butter in a large saucepan.
- When butter has melted, add the diced vegetables.
- Allow these to sweat and brown slightly, then add the rice.
- Give it a good stir and then add the white wine.
- Keep stirring and allow the rice to absorb the wine and flavours of the butter and veggies.
- 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.
- Keep adding stock slowly until all is used.
Now onto the fish:
- Light coat in flour and sprinkle with salt and pepper.
- Place remaining butter in a fry pan with a little oil.
- Now add the fish fillets, they wont take long.
- 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.
- Add a splash a white wine to the pan, which will help create a lovely sauce.
- Now turn over your fish and turn off the heat.
- The fish will finish cooking in the residual heat.
- Add the lemon to the pan, and you’re almost ready to serve.
- Add about a cup of Parmesan cheese to the risotto and stir through.
- You can now plate this up and place the golden brown fish fillets over the top.
- Pour over some sauce from the pan, sprinkle some parsley, and grate some lemon zest.
- What a fantastic dish!