Cod Fillets
Cod with Coriander Risotto
Ingredients
4 x 170g (6oz) thick cod, coley or hoki fillets, skinned
1 x 15ml spoon (1 tablespoon) olive oil
1 medium onion, finely chopped
225g (8oz) risotto rice
rind and juice of orange
5 x 15ml spoon (5 tablespoons) fresh chopped coriander
salt and black pepper
850ml (30 fl oz) chicken or vegetable stock
coriander, to garnish
Serves 4
NUTRITIONAL VALUES PER PERSON (APPROX) 400 Kilocalories; 37g Protein; 6g Fat; 49g Carbohydrate; 1g Fibre.
Method
Heat the oil in a pan and cook the onion, until soft. Add the rice, orange rind and juice, coriander and seasoning. Stir until all the rice is coated.
Add 600ml (1 pint) of the stock. Cook until absorbed. Stir well.
Add 150ml (5 fl oz) stock, stir. Top with fish, cover and cook for 2-3 minutes.
Add remaining stock if necessary. Cook for a further 2-3 minutes.
Garnish and serve with tomato and onion salad.
*Images and recipes kindly donated by the Seafish Authority*
