Fish fillet with diced zucchini on lemon risotto

Name: Fish fillet with diced zucchini on lemon risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 Organic lemons; 2 (approx. 500 g) Courgette; 2 TEASPOONS Vegetable broth (instant); 2 TABLESPOONS Butter; 250 g Risotto rice; 7-10 Tbsp Pepper; 1⁄4 l Prosecco or sparkling wine; 800 g Fish fillet (e.g. cod or salmon); 7-10 Tbsp Salt; 4 TABLESPOONS Flour; 2 TABLESPOONS clarified butter; 50 g Parmesan (piece)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 Organic lemons
2 (approx. 500 g) Courgette
2 TEASPOONS Vegetable broth (instant)
2 TABLESPOONS Butter
250 g Risotto rice
7-10 Tbsp Pepper
1⁄4 l Prosecco or sparkling wine
800 g Fish fillet (e.g. cod or salmon)
7-10 Tbsp Salt
4 TABLESPOONS Flour
2 TABLESPOONS clarified butter
50 g Parmesan (piece)

Directions

1
For the risotto, peel and finely chop the onion and garlic. Wash the lemons hot. Grate the zest of 1 lemon and squeeze the juice. Wash and clean the zucchini. Cut the zest thickly (approx. 3 mm) and put aside.
2
Finely dice the flesh. Dissolve stock in 3⁄4 l boiling water.
3
Heat the butter in a pot. Sauté onion, garlic and rice in it until transparent. Add the zucchini pulp and 3⁄4 lemon peel and sauté briefly. Season with pepper. Stir in Prosecco and approx. 1⁄4 broth and simmer open for 30-35 minutes.
4
As soon as the liquid is absorbed, pour on more stock.
5
For the fish dice the zucchini peel very finely. Wash the fish, dab dry and cut into 8 pieces. Drizzle half of the lemon juice over it. Season with salt and pepper, turn in flour and tap lightly.
6
Heat clarified butter in a large frying pan. Fry the fish on both sides until golden brown. Remove and keep warm.
7
Fry the zucchini peel cubes in hot frying fat until crispy. Season with remaining lemon peel, salt and pepper. Grate cheese and stir into the risotto. Season to taste with salt, pepper and the rest of the lemon juice.
8
Arrange the fish on the risotto and sprinkle with diced zucchini. Cut the remaining lemon into thick slices and add to the risotto.