Lifestyle
Oven-baked fish and creamy, umami-rich mushroom risotto
Risotto is famous for its creamy texture and complex flavours, and when you toss in mushrooms, you're in for a treat.
Let’s talk about a mid-week dinner that’ll make you look like a gourmet chef without breaking a sweat. We’re diving into the world of oven-baked fish served on a bed of creamy, dreamy mushroom risotto. It’s a dish that combines the best of both worlds – the tender, flaky fish and the rich, earthy goodness of mushroom-infused risotto.
Whether you’re a kitchen pro or just starting your culinary adventure, this recipe, compliments of South African Mushroom Farmers’ Association, is a winner for impressing your taste buds and guests alike.
Ingredients
Fish
- 100 g butter softened
- 2 cloves garlic finely grated
- 10 g parsley / small bunch very finely chopped
- 1 lemon zested
- 1 tbsp lemon juice
- 6×200 g portions sustainable white fish angelfish, yellowtail, Deep-water Cape Hake
Risotto
- 2 tbsp olive oil
- 2 tbsp butter
- 500 g portabellini mushrooms sliced
- 1 g large onion diced
- 1 g stalk celery very finely minced
- 4 cloves garlic minced
- 300 g arborio rice
- 250 ml dry white wine (optional, can also use de-alcoholised wine or extra stock)
- 1 l mushroom, vegetable, or chicken stock kept warm
- 1 lemon zest & juice
- 40 g Parmesan cheese finely grated
To serve
- micro herbs for garnish
- lemon wedges for serving
- salt and pepper to taste
- parmesan cheese to serve
Method
- Preheat oven to 200ºC with the fan on. Line a baking tray with baking paper.
- Combine the butter, garlic, parsley, lemon zest and lemon juice. Season with salt and pepper and stir well to combine.
- Place the fish onto the lined baking tray. Spread some garlic and lemon butter onto each piece of fish. Place the prepared fish in the fridge to cook just before serving.
- In a deep, large sauté pan, heat the butter and olive oil. Add the mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated and mushrooms are well browned.
- Add the onion and celery, and cook gently until softened but not brown.
- Add the garlic and a good pinch of salt and pepper. Cook until tender.
- Add the rice and turn up the heat. Cook for 1 minute to coat the rice in the oil and toast it lightly.
- Add the white wine and stir until completely absorbed. Start adding the warm stock one ladle at a time. Turn the heat down to a gentle simmer.
- Keep adding ladlefuls of stock, stirring frequently, allowing each ladleful to be absorbed before adding the next.
- Keep adding and stirring until the rice is creamy and tender but a little al dente in the centre.
- Switch off the heat and add the parmesan, lemon zest and juice. Stir through well.
- When the rice has a few minutes left, place the fish in the oven.
- Bake for 5-7 minutes, depending on the thickness of the fillets.
- Scoop the risotto into warm bowls, top each with a portion of fish and finish with micro herbs and a squeeze of lemon juice.
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