Try this decadent Baked Fish on Mushroom Risotto recipe.
This recipe serves 6.
For the baked fish:
- 100 g butter, softened
- 2 cloves garlic, finely grated
- 1 small bunch / 10g parsley, very finely chopped
- 1 lemon, zested, plus 1 Tbsp juice
- 6 x ± 200g portions sustainable white fish e.g. angelfish, yellowtail, Deep-water Cape Hake
For the mushroom risotto:
- 2 Tbsp olive oil
- 2 Tbsp butter
- 500 g portabellini mushrooms, sliced
- 1 large onion, diced
- 1 stalk celery, very finely minced
- 4 cloves garlic, minced
- 300 g arborio rice
- 250 ml dry white wine (optional; can also use de alcoholised wine or extra stock)
- 1 litre mushroom, vegetable, or chicken stock, kept warm
- Zest & juice of 1 lemon
- 40 g Parmesan cheese, finely grated, plus more for serving
How to make the baked fish:
- Preheat oven to 200ºC with the fan on.
- Line a baking tray with baking paper.
- Combine the butter, garlic, parsley, lemon zest and lemon juice.
- Season with salt and pepper and stir well to combine.
- Place the fish onto the lined baking tray.
- Spread some garlic and lemon butter onto each piece of fish.
- Place the prepared fish in the fridge to cook just before serving.
How to make the mushroom risotto:
- In a deep, large sauté pan, heat the butter and olive oil.
- Add the mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated and mushrooms are well browned.
- Add the onion and celery, and cook gently until softened but not brown.
- Add the garlic and a good pinch of salt and pepper. Cook until tender.
- Add the rice and turn up the heat.
- Cook for 1 minute to coat the rice in the oil and toast it lightly.
- Add the white wine and stir until completely absorbed.
- Start adding the warm stock one ladle at a time.
- Turn the heat down to a gentle simmer.
- Keep adding ladlefuls of stock, stirring frequently, allowing each ladleful to be absorbed before adding the next.
- Keep adding and stirring until the rice is creamy and tender but a little al dente in the centre.
- Switch off the heat and add the parmesan, lemon zest and juice.
- Stir through well.
To put it all together:
- When the rice has a few minutes left, place the fish in the oven.
- Bake for 5 – 7 minutes, depending on the thickness of the fillets.
- Scoop the risotto into warm bowls, top each with a portion of fish and finish with micro herbs and a squeeze of lemon juice.
- Serve and enjoy!
Baked Fish On Mushroom Risotto Recipe Notes
This Baked Fish On Mushroom Risotto Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.
They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.
These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!
We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!
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