Seared Black Cod with Meyer Lemon Risotto

feastingathome.com
serves 4
Ingredients
Risotto:

• 2 tablespoons butter or olive oil
• 1 cup white onion, finely diced
• 1 tablespoon fresh thyme leaves
• 1 cups aborio rice
• 1/2 cup white wine
• 4– 5 cups hot water or veggie broth or chicken stock
• salt and pepper to taste
• 1–2 meyer lemons, juice and zest
• ½ cup parmesan (optional, but tasty)

Gremolata: (can be made ahead and refrigerated)

• 1/2 cup chopped Italian parsley
• 1 meyer lemon- zest and 1 1/2 Tablespoon lemon juice
• 1/3 cup olive oil, plus 1 Tablespoon
• 1 garlic clove- finely minced
• generous pinch salt

Fish

• 1 pound filet of Black Cod (or halibut, scallops, or seabass) skin on (optional) cut into 4 pieces
• salt
• pepper
• olive oil
• Garnish with micro greens, meyer lemon zest (optional)

Preparation

1. Make the risotto: In a medium heavy bottom pot, melt butter over medium heat. Add onions, thyme and generous pinch salt, and saute until tender about 5-7 minutes. Add rice and saute 4 minutes, stirring often, using a wood spoon. Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
2. Add 3/4 cup hot water (or broth) and stir until absorbed, and continue adding the remaining water, a 3/4 cup at a time (about 4 cups total) stirring every few minutes, until the liquid is absorbed and the rice is al dente, about 20 minutes over medium low heat.
3. Season with salt, pepper, the meyer lemon zest and juice ( adding a little at a time, tasting as you go).  I like this pretty lemony- up to you.
4. Cover and set aside until ready to serve (loosen with a little more broth or hot water) and stir in the parmesan-right before serving.
5. At the same time make the Gremolata by placing all ingredients in a small bowl and stir to combine.
6. Cook the fish: In a heavy bottom skillet heat a couple tablespoons of olive oil over medium high heat. Blot fish dry, and salt and pepper both sides.
7. Place skin side down in the skillet first and sear. After a couple minutes give the skillet a shake to loosen the fish. Turn heat to medium, and continue searing the skin side for about 5 minutes, until skin is nice and crisp.Turn the fish over, turn heat down to med-low and cook for just a couple minutes.
8. Assemble:  Divide risotto among plates, top with seared fish, skin side up (to prevent soggy skin) Spoon the gremolata on and around the fish and top with microgreens and meyer lemon zest (optional).