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Crumbed Hoki with a Lemon and Herb Risotto

Name: Crumbed Hoki with a Lemon and Herb Risotto
Prep time: 10 min
Cook time: 30 min
Yield: Makes 4
Ingredients: 1 ½ cups fish stock; 15 g butter; 1 small leek, finely sliced and washed; 1 cup arborio rice; ½ cup white wine; juice of 1 lemon, or to taste; grated zest of 1 lemon, or to taste; 480 g packet Sealord Simply Crumbed Hoki Fillets in a Wholemeal Crumb; ½ cup grated Parmesan cheese; 1 handful chopped fresh parsley

Lemon and fish are the perfect combination. This tasty and easily prepared lemon and herb risotto makes a delicious accompaniment to crumbed hoki fillets.

Makes 4

Prep Time 10 minutes

Cook Time 30 minutes

Easy

Ingredients

1 ½ cups fish stock

15 g butter

1 small leek, finely sliced and washed

1 cup arborio rice

½ cup white wine

juice of 1 lemon, or to taste

grated zest of 1 lemon, or to taste

480 g packet Sealord Simply Crumbed Hoki Fillets in a Wholemeal Crumb

½ cup grated Parmesan cheese

1 handful chopped fresh parsley

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Pre-heat oven to 190°C fan bake. Heat the fish stock with 1 cup water until boiling. Set aside.

Step 2

Melt the butter in a medium-sized saucepan. Add the sliced leek and cook gently until beginning to soften, but not brown. Add the arborio rice and stir for 1 minute to coat the rice. Pour over white wine and stir until it reduces by half.

Step 3

Pour over hot stock and stir. Bring to the boil. Reduce heat. Cover and simmer gently for 20-25 minutes, stirring part way through the cooking process. At the end of cooking, the stock will be absorbed and rice tender.

Step 4

While risotto is cooking, place Sealord Simply Crumbed Hoki Fillets on a baking tray in the pre-heated oven and bake for 25-30 minutes, turning the fish half-way through cooking.

Step 5

Stir lemon zest and juice, grated Parmesan and chopped parsley through the cooked risotto. Season to taste. Serve with the cooked hoki fillets and seasonal vegetables. Garnish with lemon wedges.