Barramundi with lemon & pea risotto

Ingredientsfish rice

  • 2 cups of frozen peas, thawed
  • 2 tbsp warm water
  • 2 tbsp mint, finely chopped, plus extra to serve
  • 4 cups fish stock
  • 50g butter, plus 25g extra
  • 1 onion, finely diced
  • 1 cup Arborio rice
  • 3 garlic gloves
  • ½ cup finely grated parmesan
  • 1 lemon, grated zest, juice, plus cheeks to serve
  • 2 tbsp olive oil
  • 4 x 100g barramundi fillets skin on

 

Method

  1. In a small food processor, pulse half the peas with water  & mint to form a smooth paste
  2. In a saucepan, bring stock to boil on high, keep warm.
  3. Meanwhile, in a large saucepan, melt butter on medium, sauté onion 2-3 mins until tender.  Mix rice & garlic and cook, stirring, 2-3 mins.
  4. Add hot stock, ½ cup at a time, stirring until absorbed and rice is al dente (about 20 mins)
  5. Fold in pea puree, remaining whole peas, parmesan, lemon juice & extra butter.  Season
  6. Meanwhile, in a frying pan, heat oil on medium.  Cook barramundi, skin side down, 3-4 minutes until skin is crisp, turn cook 1 minute until just cooked through.
  7. Serve barramundi on a bed of risotto, scattered with extra mint and lemon zest.

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