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🍽️ Baked Cod Fillet with Herbs and Tomato Risotto

876 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 4 tomatoes
• 250 g risotto rice
• 2 tbsp olive oil
• 1 tsp tomato paste
• 200 ml dry white wine
• 750 ml poultry broth (or vegetable broth)
• 50 g grated parmesan
• salt
• pepper (from the mill)
• 150 g crab meat (ready to cook)
• 1 tbsp chives
• 4 pieces cod fillet (approx. 160 g each)
• salt
• pepper (from the mill)
• 5 tbsp olive oil
• 50 g breadcrumbs
• 20 g ground almonds
• 1 tsp hot mustard
• 2 tbsp freshly chopped herbs (e.g. parsley, thyme, rosemary)

Instructions

1. 1. Peel the onion and cut it into fine cubes.
2. 2. Wash the tomatoes, cut them into quarters, remove the core, and dice them.
3. 3. Heat oil in a pan and sauté the onions together with the rice until translucent.
4. 4. Stir the tomato paste into the onion-rice mixture.
5. 5. Deglaze the mixture with white wine.
6. 6. Add the diced tomatoes.
7. 7. Gradually add the broth while stirring until the rice is al dente and the risotto is creamy (takes approx. 15-20 minutes).
8. 8. Stir the Parmesan, crab meat, and chives into the risotto.
9. 9. Season the risotto with salt and pepper to taste.
10. 10. Preheat the oven to the grill setting.
11. 11. Wash the fish and pat it dry with a kitchen towel.
12. 12. Season the fish with salt and pepper.
13. 13. Fry the fish in a non-stick pan with 2 tablespoons of hot oil for approx. 4-5 minutes on each side until golden brown and almost cooked through.
14. 14. Mix the breadcrumbs with the almonds, mustard, herbs, and oil.
15. 15. Distribute the breadcrumb mixture evenly over the fish.
16. 16. Place the fish on a baking sheet.
17. 17. Bake the fish in the oven for 3-4 minutes until the crust is golden brown.
18. 18. Serve the gratinated fish on top of the tomato risotto.

Nutrition per serving

• kcal: 876
• Protein: 65 g · Fett/Fat: 36 g · Carbs: 63 g