Amanda Grant's Roast Haddock & Cherry Tomatoes with Mint & Pea Risotto
recipe
Amanda Grant's Roast Haddock & Cherry Tomatoes with Mint & Pea Risotto
No commentsIngredients
- 6 fillets haddock (approx 200g each)
- 6 bunches of tomatoes on the vine
- 30ml olive oil
- Knob of butter
- 1 finely chopped onion
- 2 cloves finely chopped garlic
- 400g risotto rice
- 150ml white wine
- 1 ½ litres vegetable or chicken stock
- 450g fresh peas popped out of their shells
- Large handful fresh finely chopped mint
- 25g freshly grated Parmesan
Serves:
6
Directions
More recipes like this
- Preheat oven to .
- Heat a large heavy-based saucepan, add oil and butter then onion and garlic and cook gently for minutes or until just softening. Increase heat, add the rice and cook for a few minutes until the rice is shiny and opaque.
- Add wine and boil rapidly for minute to evaporate the alcohol, stirring constantly. Lower heat and add hot stock a ladleful at a time allowing rice to absorb the stock before adding more (this will take about - minutes).
- Meanwhile, rub a little oil over a heavy-based baking tray and lay fish skin-side down on it.
- Lie tomatoes on their vines alongside the fish and roast for - minutes until fish is just cooked through.
- Add peas to risotto about minutes before the end of the cooking time. Take off the heat, add fresh mint and Parmesan, season to taste, cover and leave for minutes.
- Serve with the fish and tomatoes.
Find more recipes
Follow us
food videos
Comments