Pike Perch Fillet on Lemon Risotto

For the pike-perch fillet with tomato crust on lemon risotto, heat the chicken soup and keep it warm, peel the onion and garlic and cut them into fine cubes. In a wide pot, heat the olive oil and sauté the onion and garlic until translucent. Add the risotto rice and butter and saute for another 3 minutes. Deglaze with wine and let it boil down completely.

Pour in enough soup to just cover the rice. Cook for 20-30 minutes, stirring frequently. Keep adding soup as soon as the rice has almost absorbed the liquid. Grate the zest from the lemons and squeeze the lemon. Season the risotto with lemon juice, zest, salt and pepper.

For the crust, mix the tomatoes well with the remaining ingredients and season with salt and pepper. Lightly salt the fish and sprinkle with a little lemon juice. Spread the tomato crust on the skin side of the fish and let it bake in the oven at 160°C for about 10 minutes.

Finely chop the olives and capers, add anchovies according to taste, pluck the tarragon from the stem and mix with the olive oil. Season with lemon juice, salt and pepper.

Arrange the risotto on a deep plate, place the fish on top and add some of the olive tapenade. Sprinkle with shavings of Parmesan and drizzle with a little olive oil. Serve the pike-perch fillet with tomato crust on lemon risotto immediately.

Related Recipes:

Pike Perch Serbian New Style with Beans and Peppers SaladFor the Serbian pike perch, first prepare the seasoning paste. To do this, process all ingredients in a mortar... Pike Perch in Vegetable BedFor the pike perch in a bed of vegetables, first dry the fish, sprinkle inside and out with lemon. Chop the... Pike Perch Wrapped in Bacon on Lentil Vegetables1. pike-perch fillets properly debone with tweezers, brush with olive oil. Coarsely shred lovage leaves... Fried Pike Perch Fillets on Spinach CreamSeason the boned pike-perch fillets with salt and pepper. Heat olive oil in a pan and fry the fillets on the... Mushroom Risotto with Parsnips and Pumpkin Seed PestoFor the mushroom risotto with parsnips and pumpkin seed pesto, first clean the mushrooms with a damp cloth... Lemon Risotto with Fried Cod FilletFor the lemon risotto with fried cod fillet, rinse the cod fillets and pat dry. Marinate the fillets with... Szeged Goulash From the Pike PerchRinse pike-perch fillet, cut into bite-sized cubes (approx. 3 x 3 cm) and sprinkle with juice of one lemon... Bodden Pike Perch with Vegetables From FoilPreheat the kitchen oven to 180 °C top/bottom heat (160 °C hot air, gas mark 3). Debone the pike-perch... Fine Cabbage Roulade of the Pike Perch with Riesling Cabbage in White Butter SauceSauté the onion, cut into fine strips, in vegetable oil. Add the sauerkraut and extinguish with Riesling... Chard Praline with Salmon and Zander on Parsnip PureeTry this delicious pasta dish: Cut 4 equal pieces from the pike-perch fillet, season with salt and top each...