Preparation time: 10 minutes
Cooking time: 35 minutes
4 cod fillets
250 g risotto rice
400 g tinned tomatoes
1 chicken or veg stock cube
250 g asparagus
Half a lemon
1 red pepper
3 tbsp olive oil
1 tbsp plain flour
1. Preheat the oven to 180C
2. Start by making the risotto. Finely chop the onion and red pepper. Mix a stock cube with 700ml of boiling water. Or if you have fresh stock bring this to the boil, set aside.
3. In a large frying pan heat 2 tbsp of olive oil, add the chopped onion and pepper and fry until soft. Add the risotto rice and 100ml of stock, cook until the stock has been absorbed. Add the tinned tomatoes and the rest of the stock, season with salt and pepper. Transfer to an oven dish, about 25 x 25cm, stir well, cover with foil and put in the oven for 25 minutes. Take it out and stir after 10 minutes. You will need to do this a couple more times. Add more liquid if necessary.
While the risotto is cooking prepare the fish. Coat the fillets with flour and season with salt and pepper.
When the risotto has been in the oven for 15 minutes chop or break the ends off the asparagus. Put the asparagus on to boil or steam for 5-10 minutes or until cooked.
While the asparagus is cooking heat 1 tbsp of olive oil and fry the fish on a medium heat for 4 minutes on each side or until cooked through. It should be browned on both sides. Squeeze over some lemon juice and season to taste.
Remove the risotto from the oven and serve with the fish on top and the asparagus to the side.
You will need some foil for this dish.7 This risotto is baked in the oven. While it is. cooking take it out the oven and give it a stir a couple of times. If necessary add a little more stock. You can use either boiling water and a stock cube or fresh stock. You can add some grated parmesan to the risotto for added flavour.