Lemon Risotto with Fried Cod Fillet




Rating: 3.63 / 5.00 (88 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the lemon risotto:










For the cod:








Instructions:

For the lemon risotto with fried cod fillet, rinse the cod fillets and pat dry. Marinate the fillets with salt, pepper and lemon juice for about 1 hour.

Finely dice the shallots. Heat the olive oil and sauté the shallots until translucent. Add the rice and sauté until translucent as well.

Deglaze with the wine and reduce. Stir in the hot soup by the ladleful and let it reduce again and again until the soup is used up and the rice is al dente (20-25 minutes).

Mix in lemon juice and zest and Parmesan cheese.

Drain the cod fillets, dredge in flour and fry in hot olive oil for 5-7 minutes (depending on the thickness of the fillet).

Serve the lemon risotto with fried cod fillet.

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