Baked Yellowfin Sole with Lemon & Vanilla Risotto

This dish provides fresh & clean flavours to allow the subtleness of the yellowfin sole to shine through. A good recipe for springtime, this comforting dish provides mellow textures & clean flavours to excite and smooth the palate.

Ingredients (serves 1)

For the fish:

2 yellowfin sole fillets

50g butter

Pinch salt & pepper

For the risotto (serves 1):

300ml chicken stock

80g butter

1 onion, chopped

1 stalk celery chopped

100g arborio rice

1/22 lemon, rind finely grated

Salt & freshly ground pepper

1tbsp fresh rosemary

1tbsp fresh thyme

1 vanilla pod, seeds extracted

Method

Heat the chicken stock in a saucepan over a medium heat.

Heat the butter in a large saucepan over a medium heat. Add the onion & herbs, and vanilla seeds. Cook for about 3 minutes or just until soft. Add the rice and stir until well coated in the butter.

Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.

Stir the lemon rind through the risotto and then season to taste. Season with freshly ground pepper & Serve immediately as a base for the fish to sit on.

For the fish:

Preheat oven to 200 degrees centigrade. Line a baking tray with greased, greaseproof paper, put the fish on here and season with the salt & pepper, & butter. Cook in the oven for about 10 mins until fish is cooked. Serve on top of risotto & garnish with fresh rosemary & parsley.