Lemony Fish With Tomato Risotto - cooking recipe

Ingredients

3 None plum tomatoes, quartered
2 1/2 tbsp butter
1 None Spanish onion, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
1/4 cup white wine
4 cups chicken stock
1 tbsp olive oil
1 None lemon, zested and juiced
4 (5.25 oz) firm white fish fillets
None None fresh basil leaves, to serve

Preparation

Preheat oven 400\u00b0F. Line a baking tray with parchment paper.
Arrange tomatoes, cut-side up, on prepared tray. Season. Roast for 30 mins. Let cool slightly then roughly chop.
Melt butter over medium heat. Sweat onion and 1/2 of the garlic for 3-4 mins, until tender. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min, until liquid is almost absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Season.
Meanwhile, combine olive oil, remaining garlic, lemon zest and lemon juice. Add fish, turning to coat. Heat an oiled frying pan over medium heat. Cook fish for 2-3 mins per side, until cooked through.
Stir tomatoes through risotto. Cover and set aside for 2 mins. Serve fish on a bed of risotto. Sprinkle with basil.