This is a beautiful tasting dish that kind of gives off a slight Italian/Mediterranean feel with some of the herbs and spices used. I used smoked paprika, rosemary, oregano, mixed herbs and basil. I this recipe I use a frozen basa fillet however any white fish will do
This is the first risotto dish I’ve cooked in years. I’ve never been a Risotto lover and I tell you for why……
I work in recruitment which is a sales driven environment. Targets had to be met. We would be give incentives to exceed those targets. Such things as high flyers trips paid for by the company. This is an arranged day out and anything from a a meal out with the team to a trip to las vegas. Essentially a free fun day out or holiday for saying well done.
For the one target we hit, we went to a cookery school in Worcester for the day. We competing against each other in a Masterchef style competition. This also consisted of getting drunk at the same time.
It was great day, although I was a bit disappointed with the dish I cooked. Not how I’d actually cooked it, but the contents of the dish itself. I was allocated mushroom risotto. I don’t really like funghi, and I wasn’t really a fan of flavoured rice at the time either. Well that was my perception of it.
I was still happy to take part mind, an all expensed day out the office, cooking and getting drunk was a reward really well deserved. The best part for me is that I did take away a number of skills that I still today. It was even used in this recipe. How to dice an onion.
Frozen fish fillets:
I’m not a huge fan of fish. I can just about cope with white fillets, like cod or bas. But anything too ‘fishy’ will usually put me off.
I usually buy cod fillets, basa, haddock or sometime hake.
In this recipe I used Aldi Skinless & Boneless Basa Fillets. They are naturally low in fat and a good source of protein.
It’s best to defrost your basa fillet, by leaving it in the fright overnight. I seasoned with paprika beforehand, and refrigerated overnight. I used about 2 tablespoons. You can use any white fish – cod, haddock, or sea bass is fine.
- 2 Basa Fillets
- 400g Tin of chopped tomatoes
- 12 Cherry tomatoes, halved
- 1 Red onion
- 50g Risotto rice
- 1/2 teaspoon mixed herbs
- 1/2 Tsp oregano
- 1 Tsp Rosemary
- 1 litre vegetable stock
- Tbsp smoked paprika
- Fresh parsley or basil to serve
- Start by preheating the oven to 180C/360F. Add the basa fillets to an oven proof dish and cook for 15-20 minutes.
- Heat the chopped tomatoes, and vegetable stock in on saucepan, on a medium heat.
- Heat butter in a separate saucepan. Throw in the onions and cook for 10 minutes until soft.
- Add the garlic, rosemary, and oregano and season well and cook for 1 minute.
- Mix in the risotto rice, stir to get all of the flavours onto the rice for 1 minute.
- Add the saucepan of tomatoes and stock and cherry tomatoes. Cook for a further 15-20 minutes or until rice is cooked.
- Place the cooked basa fillet on top of a bed of risotto and cherry tomatoes, season with some chopped fresh parsley or basil.
You can use any white fish such as Basa, Cod, Haddock or Hake.
Thanks for reading this recipe. This was completely new for me and I kind of made it up as I went along, and guess what – It tasted amazing! I’m not saying it’s my cooking skills. This is simply putting some spices on a piece of fish. Oh and cooking up some risotto and tomatoes in a pan. Anyone can cook this. It’s not exactly a Masterchef winning dish.
The flavours really work well together in this. I need to experiment more with Risotto.
Please do see some of our other recent posts too here:
- Tuna Steak with Chilli Oil and Greens
- Lemon Drizzle Cake
- Watermelon, Lime & Mint Slush
- Smoothie Bowl
- Beef and Stilton Pie
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