This dish tastes of sunshine and the creamy risotto compliments the fresh flavours of the fish and the tang of the tomato sauce.
- 2 tbsp of olive oil
- 4x cod lions (skinned and boned)
- 1 ½ slices of white bread (a couple of days old works best)
- 40g of freshly grated parmesan
- The zest of one lemon
- The juice of two lemons
- 25g of butter
- A handful of fresh thyme (leaves picked)
- ½ can of chopped tomatoes
- Mixed Italian herbs
- ½ tsp of sugar
- Salt and pepper
Tomato and Onion risotto
- Olive oil
- ½ an onion, chopped
- 2 cloves of garlic, finely chopped
- 400g of risotto rice, Arborio works well
- 250ml of white wine
- 700ml of vegetable stock (keep on the heat)
- 2 tablespoons of tomato puree>
- 50g of grated Parmesan
• Roughly tear the bread and put it into a food chopper or processor. Then add the Parmesan and lemon zest. Chop for about a minute until the mixture resembles breadcrumbs.
• To make the risotto gently heat the olive oil in a frying pan over a moderate heat and add the onions. Cook for 5 minutes and then stir in the garlic and the rice, mixing for 30 seconds. Turn the heat down to low and then pour in the wine gradually until it is all absorbed, stirring occasionally.
• When there is no wine remaining, start to add the stock a ladle full at a time. You need to continue stirring whilst the liquid is being absorbed. When it has been, add the next ladle full. This stirring and adding the liquid takes patience but it produces the creamy texture you expect from risotto.
• When the rice is beginning to soften but still has a bite to it start to cook the fish and the sauce.
• For this heat the olive oil in a large frying pan on a medium heat and place the fish so they lie flat on the base of the pan. Cover with a lid.
• Cook for about 3 minutes and then push pieces of butter around the fish. Pour in the ½ the lemon juice and the thyme leaves. Cook for a further 5 minutes, depending on the thickness of the fish.
• When it is cooked stir in the tomato puree. Leave for a further minute and then stir in the Parmasan cheese
• You can test this by gently testing with a fork to see whether the fish is soft and flaky.
• In a separate pan slowly heat the tomatoes, and stir in the sugar, the rest of the lemon juice and the olive oil. Season to taste.
• Spoon a little of the oil and lemon juice in the frying pan over the fish and then sprinkle the breadcrumb mixture over.
• Place the pan under a grill for 1-2 minutes and let the crust turn golden.
• The fish taste delicious served on a bed of risotto with the tomato sauce drizzled around it.