Pan fried cod and olive risotto

Updated at: Tue, 30 Jan 2024 13:42:35 GMT

Step 1

Pat, the Fish, dry on kitchen paper and cut into four pieces season with salt and pepper.

Step 2

Put the wine in stock in a saucepan and bring almost to the boil. Melt the butter in a large heavy-based saucepan and sauté the onions for five minutes until they begin to soften but not colour.

Step 3

Add the rice and sun-dried tomatoes and stairwell to coat the grains with the butter. Add the hot stock mixture, a large ladle full at a time, stirring until each addition is absorbed into the rice, continue adding stock in this way, cooking until the rice is creamy, but the grains are still quite firm. This should take about 20 minutes.

Step 4

Meanwhile heat 30 mils 2 tablespoons of the oil in a large frying pan and cook the fish for three minutes on each side until cooked through drain and keep warm. Add the oregano and tomatoes to the pan and cook for one minute. season.

Step 5

Stir the cheese into the risotto and Pyle onto plates top with the fish and cherry tomatoes at the olives, the remaining oil and the vinegar to the frying pan stirring for a few seconds then pour over the fish to serve

1 liked

0 disliked

Delicious