Hake with baked pea risotto

Fairlady
4 servings Prep: 25 mins, Cooking: 40 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

1.00 onion — chopped
2.00 garlic — cloves, chopped
1.00 rice — arborio
1.00 stock — chicken
0.00 peas — frozen
1.00 butter
0.00 parmesan cheese — grated
4.00 hake fillets
1.00 butter — and olive oil
0.00 sea salt — flakes
0.00 freshly ground black pepper
0.00 lemon — juice only
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Method:

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.



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