Oven-Baked Fish With Lemon & Mint Risotto - cooking recipe

Ingredients

4 cups vegetable stock
3 tbsp butter
2 tbsp olive oil
1 large onion, finely chopped
1 1/2 cups arborio rice
1/3 cup dry white wine
6 None white fish fillets (6 oz each), skin on
1/3 cup fresh mint leaves, finely chopped
1 tbsp fresh lemon thyme leaves
2 tsp finely grated lemon peel
2 tbsp lemon juice
1/3 cup finely grated Parmesan cheese

Preparation

Place the stock and 1/2 cup water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer, covered.
Heat 1 tbsp each of the butter and oil in a large, heavy-bottomed saucepan on medium heat. Cook the onion, stirring, until soft. Add the rice and stir to coat the rice in the onion. Add the wine and bring to a boil. Reduce the heat to low; simmer, stirring, until the liquid is almost evaporated.
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Meanwhile, preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
About 10 mins before the risotto is cooked, heat the remaining oil in a large skillet on medium heat. Season the fish. Cook the fish, skin-side down, until the skin crisps and browns, then turn and cook for 1 min. Transfer the fillets to a baking pan, skin-side up. Roast for 7 mins or until the fish is just cooked through.
Stir the herbs, lemon peel and juice, and Parmesan cheese into the risotto and season to taste.
Spoon the risotto into serving dishes and top with fish and remaining 2 tbsp butter. Serve topped with a little more lemon thyme leaves and finely sliced lemon peel, if desired.