Hake with baked pea risotto

Recipe from: 9/1/2007 12:00:00 AM
Ingredients 12
Servings 1
Minutes 25


Serving Change
  • 1
    onion, chopped
  • 2
    cloves garlic, chopped
  • 1
    cup arborio rice
  • 1
    light chicken stock
  • 1½ cups frozen peas
  • 1
    Tbsp butter
  • a handful freshly grated Parmesan
  • 4
    hake fillets
  • 1
    Tbsp each of butter and olive oil
  • sea salt flakes
  • ground black pepper
  • juice of ½ lemon


In a medium saucepan, sautè the onion and garlic in the melted butter until softened, stir through the rice and cook for a minute until well coated. Tip into an ovenproof dish and add the hot stock. Cover with a lid or tightly with foil and bake at 180° C for 25 minutes, or until the rice is just cooked but not all the liquid is absorbed. Stir through peas, butter and Parmesan, season and set aside briefly. Place hake in a baking dish, top with the butter, olive oil, seasoning and lemon juice and grill for 6 to 8 minutes or bake at 200° C for 12 to 15 minutes until just done. Serve with the risotto and lemon wedges.

Read more on: fish/seafood  |  bake  |  sauté


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