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Cod fillet baked on pepper risotto

  • 600 g cod fillets (150g each)
  • 190 g Arborio rice
  • 2 pcs yellow bell pepper, diced
  • 1 pcs onion, chopped
  • 1 pcs lemon, quartered
  • 440 ml chicken stock, warmed
  • 1/2 tbsp garlic, minced
  • 1 1/2 tbsp butter, unsalted
  • 1/2 tbsp olive oil
  • 2 tbsp parsley, fresh, chopped
  • 1 pinch salt, fresh ground
  • 1 pinch black pepper, fresh ground

  1. Pre-heat oven to 200°C.
  2. Over medium heat, place the butter and onions in a medium-sized heavy pot and sauté until onions are translucent.
  3. Add the yellow bell pepper and continue to cook for another 5 minutes.
  4. Add the rice, stir for 2 minutes, and then add 150ml of the warm stock, stirring until most of the liquid is absorbed.
  5. Add another 150ml of stock then repeat until all the stock is absorbed. For the last batch of stock, pour the risotto base into an oiled baking dish then pour over the remaining liquid.
  6. Place the cod fillets onto the risotto, sprinkle with some olive oil, and bake for 10-12 minutes.
  7. For serving, carefully take off the fish fillets from the risotto onto a plate.
  8. Divide risotto among four serving plates.
  9. Place a cod fillet on top of the risotto then garnish with the parsley and a lemon wedge.

Good points

  • Low in cholesterol
  • Very low in sugar

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 382.42 kcal
Carbohydrates: 46.04 g
Cholesterol: 80.9 mg
Sugar: 1.62 g
Protein: 31.11 g
Fat: 6.95 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com