Page title and description
Fish
Spinach and tomato risotto with crispy pan-fried fish
Ingredients
- 2 shallots, finely diced
- oil for frying e.g. sunflower
- 3 tomatoes, roughly chopped
- 6 sun-dried tomatoes, roughly chopped
- 2 garlic cloves, finely chopped
- 1 tsp oregano
- 200g risotto rice
- 100ml white wine
- 2 tbsp tomato purée
- 700ml vegetable or fish stock
- 150g baby spinach
- 2 pollock fillets
- 1 lemon, zested and juiced
- Parmesan cheese, for grating
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Add the shallots to a saucepan with 1 tablespoon of oil. Cook over a low heat for 3-4 minutes, until softened. -
Step 2
Add the fresh and dried tomatoes, garlic, oregano and rice to the shallots. Stir over a medium heat for 2-3 minutes. Add the white wine. Cook out for a further 1-2 minutes to reduce the alcohol. -
Step 3
Add the tomato purée and a ladle of stock to the risotto. Stir until the rice has absorbed the stock. Repeat with more ladles of stock at intervals, stirring until the rice is tender; 20-25 minutes. When ready, stir in the spinach until wilted. Leave to rest. -
Step 4
Season the fish on both sides. Fry the fish, skin-side down, for 3-4 minutes, until the skin is crisp. Gently turn it over and cook for a further 2-3 minutes (see cook's note). Finish with a dash of lemon juice. -
Step 5
Taste the risotto and adjust the seasoning if necessary. Divide between 2 bowls and top with the fish. Serve with a sprinkle of lemon zest and plenty of grated Parmesan.