Grilled rosemary fish with lemon risotto.

1 servings

Ingredients

Quantity Ingredient
Scanned 27th April '95

Directions

SOURCE: CUISINE SEPTEMBER '

The herby grilled fish is well matched with this elegant lemony risotto. 3 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons freshly chopped rosemary salt and pepper to taste 4 large fillets John Dory, or similar firm fleshed fish Mix the oil, lemon juice, rosemary and salt and pepper together. Place the fish fillets in this mixture and keep aside until needed. To cook, place under a heated grill for 3-4 minutes each side. Risotto 1 litre chicken, fish or vegetable stock 2 tablespoons butter or oil 1 small onion, finely chopped 1 clove garlic crushed 1 cup arborio rice 100ml white wine juice and grated zest of 1 lemon 100g finely grated parmesan cheese salt and freshly ground black pepper Put the stock in a pan and bring to a gentle simmer. Heat the oil in a heavy wide pan, and add the onion and garlic, carefully sauteeing until softened. Add the rice and toss well to coat with the oil or butter. Stir in the wine and cook until it is absorbed, then ladle in a little of the stock. Stir constantly and continue to add the stock as it is absorbed into the rice. After about 25 minutes the risotto should have absorbed most of the stock and be cooked and creamy. Add lemon juice and zest the parmesan, salt and pepper. Taste for correct seasoning and serve at once with the grilled fish. Serves 4.

Submitted By SHERREE JOHANSSON On 05-01-95

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