Cod fillet with herb crust on tomato risotto
very easy
50 mins
50 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 150 g Risotto Rice
- 650 ml Vegetable broth
- 100 ml dry white wine
- 6 Stem(s) Thyme
- 1 collar Parsley
- 60 g soft butter
- 60 g Panko (Japanese bread flakes)
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Tranches of cod fillet (approx. 125 g each)
- 150 g cherry tomatoes
- 3 Spring onions
- 100 g chunky tomatoes
- 30 g grated parmesan cheese
- 7-10 Tbsp Oil
Directions
- 1
Peel and finely dice the onion and garlic. Heat the oil in a pot and fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Add broth and wine bit by bit, stirring from time to time.
- 2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
- 3
For the crust, wash the herbs, shake dry, pluck the leaves from the stems and chop finely. Knead herbs, butter, panko and lemon juice, season to taste with salt and pepper.
- 4
Wash the fish, dab dry and season all around with salt and pepper. Spread the crust on the fish slices. Fish slices on e
- 5
manufacturer) bake for about 10 minutes
- 6
Meanwhile wash and halve the tomatoes. Clean and wash spring onions and cut them diagonally into rings. Fold the chopped tomatoes, tomatoes and spring onions into the risotto. Season the risotto with parmesan, salt and pepper.
- 7
Arrange risotto and fish on plates.
Nutrition Facts
530 kcal
45 g
21 g
32 g
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