Go Back

Pan Fried Cod with Prawn and Pea Risotto

A wonderful dinner that is a pleasure to cook yet more satisfying to eat. This pan fried cod and prawn and pea risotto will definitely please.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 people

Ingredients

  • 4 x 120 g Cod loin fillets
  • 400 g Raw prawns
  • 3 tbsp. olive oil
  • 1 red chilli deseeded, half sliced and half finely chopped
  • ltr Vegetable stock
  • 25 g Butter
  • 1 white onion finely chopped
  • 300 g Risotto rice I used Arborio rice
  • 200 g Frozen peas
  • 2 tbsp. Chopped parsley plus a few sprigs for garnish
  • 1 lemon zest and juiced

Instructions

  • Bring the stock to a rolling simmer and add the sliced chilli. Take the cod out of the fridge and leave on a plate to the side until needed. In a medium pan heat half the butter and a tbsp. of oil over a medium to high heat. Cook the onions for about 5-8 minutes until they start to go soft and try not to colour too much.
  • Add the rice and stir until the rice is covered in the glisten of the butter and continue stirring until the edges of the rice become translucent then reduce the heat to medium heat.
  • Start to add the stock a ladle at a time to the rice and stir continuously until the liquid has been absorbed. Continue this process until the rice is cooked with a slight bite to it. This is called cooking to al dente. The rice will be of a thick soup consistency and very creamy.
  • Add the prawns and peas and continue to cook until the prawns have turned pink and cooked through and take off the heat and stir in the remaining butter, chopped chilli, chopped parsley and lemon juice and zest. Season with salt and pepper. At this point heat a non-stick frying pan on a medium to high heat.
  • Heat a 2 tbsp. of the olive oil in the pan and lay the cod fillets skin side down and cook for 3-5 minutes until the skin is crispy and golden. Turn over and cook for a further minute and then add a little of the remaining stock, boil for second and remove from the heat as you get ready to serve.
  • To serve spoon some of the risotto onto the centre of the plate then place a piece of the cooked cod on top. Serve with lemon if required a twist of cracked black pepper and a parsley sprig.

Notes

This recipe was taken and adapted from BBC Good Food. A great website that i enjoy using for our family dinners.