Grilled Fish with Lemon Risotto
Serves 4 - Prep tine 5 mins - Cook tine 20 mins
3tbsp olive oil
4 large white fish fillets (John Dory)
1 cup Arborio rice
1 onion, finely chopped
1 clove garlic, crushed
100ml white wine
Grated zest and juice of 1 lemon
100g parmesan, finely grated
Combine Henry Langdon Rosemary Sea Salt Rub, olive oil and 2 tbsp lemon juice in a bowl. Add the fish and coat with the mixture. Cover, then place in the fridge until ready to cook.
Put the stock in a saucepan and bring to the boil. Leave on low simmer.
Heat oil in a heavy pan and gently saute the onion and garlic until softened.
Add the rice and toss to coat well with oil, then stir in the wine and cook until it is absorbed. Then add a little stock.
Stir constantly, continuing to add stock as it is absorbed into the rice. Continue until all stock has been added and absorbed into the rice.
Add juice, zest and parmesan.
Grill fish for 3-4 minutes each side and serve on a bed of risotto.